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Castelluccio Lentils in Chianti

We have cooked these Castelluccio lentils as we would a risotto with a classic Tuscan soffritto. The strong red wine makes them great not just with meat and game but also fish such as turbot. 

  • Serves 2-4
  • Approx. 500ml
  • Allergens: celery, sulphites
At home preparation: Heat in a saucepan over a medium heat.

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