The Rascino lentils are much more than a simple ingredient: they represent an authentic fragment of the agricultural and cultural history of central Italy. Cultivated on the Rascino plateau, a pristine area located in the heart of Lazio, these small legumes have withstood the test of time and adversity, becoming today a Slow Food presidium and a symbol of biodiversity to safeguard. Their small size and intense flavor tell the story of a harsh yet generous territory, where farming traditions have passed down cultivation methods that respect nature and the seasons.
The Rascino plateau, at over a thousand meters of altitude, is characterized by a harsh climate and poor soils, conditions that have shaped the resilience of these lentils. For centuries they have represented a precious source of nourishment for local communities, which appreciated their ability to enrich the diet with vegetable proteins and to be stored for long periods. Today, thanks to the commitment of small producers and associations, Rascino lentils have made a comeback on tables, carrying with them a message of sustainability and respect for roots.
Chef Marco Mattetti wanted to pay homage to this excellence with a dish that combines tradition and creativity: “Essence of Rascino“. The base consists of a creamy and enveloping lentil velouté, enhancing the purity of the legume. On top, a delicate cloud egg brings lightness and contrast, while the cereal bread crumble adds crunchiness and recalls the simplicity of peasant flavors.
This dish is not just a recipe, but a story: that of a territory that resists, of a community that guards its treasures, and of a cuisine that knows how to transform tradition into contemporary emotion. The “Essence of Rascino” thus becomes an invitation to discover, savor, and value the Rascino lentils, small but extraordinary protagonists of our culinary culture.
The dish “Essence of Rascino” was born within the broader project Tourism and Culture, promoted by the Chamber of Commerce of Rieti and Viterbo in collaboration with the Azienda Speciale Centro Italia. The initiative aims to enhance the gastronomic and cultural excellences of the territory, creating a bridge between tradition, innovation, and tourist promotion.
Thanks to this project, chefs, producers, and cultural operators work together to tell the uniqueness of local products through recipes, events, and food and wine tours. Each dish thus becomes a piece of a larger mosaic, highlighting the richness of raw materials, the history of places, and the creativity of the protagonists.
In the project, which has been active for several years, we have prepared many tasty recipes linked to Lazio’s tradition. Here are a few of them.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Bain-Marie
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 362.77 (Kcal)
- Carbohydrates 42.01 (g) of which sugars 4.28 (g)
- Proteins 21.64 (g)
- Fat 13.04 (g) of which saturated 3.43 (g)of which unsaturated 3.38 (g)
- Fibers 7.13 (g)
- Sodium 760.24 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz lentils (Rascino)
- 1 onion (small)
- 1/2 carrot
- 1/2 celery
- 4 eggs
- 3 cups vegetable broth
- 1 clove garlic
- 1 slice multigrain whole wheat bread
- to taste extra virgin olive oil
- to taste salt
Tools
- Immersion Blender
- Cocotte
Preparation
Rinse the lentils and drain well to remove any impurities.
Pour a little extra virgin olive oil into a saucepan and add the finely chopped celery, carrot, and onion. Turn on the heat and let it stew gently for a few minutes.
Add the lentils, sauté carefully, and finally add the hot broth.
Cook the lentils until tender, which will take about an hour.
Meanwhile, toast the slice of multigrain bread. Once toasted, drizzle with a little extra virgin olive oil and a pinch of salt, and crumble it with your hands to form the crumble. Set aside.
Once the lentils are cooked, pass them through a food mill or blend them with the immersion blender. Keep the velouté warm.
Separate the egg whites from the yolks, dividing the yolks into 4 small bowls, making it easier to place them on the egg clouds later.
Beat the egg whites until stiff, adding a pinch of salt, and divide the mixture into the four cocottes, creating a small hollow in the center.
Place the cocottes in a saucepan with a lid and add water to form a bain-marie. Turn on the heat, cover with the lid, and let cook for 7-8 minutes. The egg whites will puff up and become slightly golden. Add the yolks to the center of each hollow you’ve prepared and cook for another two minutes.
Spread a little Rascino lentil velouté on the bottom of the individual plate and place an egg cloud on top. Decorate with the cereal bread crumble, some thyme leaves, and a drizzle of extra virgin olive oil. Serve immediately while hot.
