Mini gateau di lentils

Name: Mini gateau di lentils
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Potatoes 0.9 lb; Lentils ½ cup; Spinach 13.3 cups; Eggs 1; Mozzarella cheese 1.75 oz; Grana Padano PDO cheese 1.75 oz; Breadcrumbs 0.167 cup; Garlic 1 clove; Butter 3 ½ tbsp; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 60 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Lorenza Tinelli

So you're thinking about shaking up your New Year's menu? I gotta say, this mini lentil cake might be the fun twist you're looking for. It's kinda like a playful take on traditional Southern Italian comfort food—straight from Campania. Typically, a gateau alla napoletana has potatoes, but here, lentils steal the show. You know, in Italy, lentils are often served for a brindisi di buon augurio—basically a good luck toast. So this lentil gateau recipe is perfect for festive gatherings. Really good stuff.

These single-serve bites? They’re layered with tender spinach and have this melty mozzarella core. Honestly, it's super satisfying. Imagine biting into a golden crust with a soft and cheesy center—it's so so good. Campania’s culinary creativity just shines through, showing how versatile lentils and cheese can be.

Now, folks in Naples and all over Campania might serve these as a lentil appetizer during holiday meals, or just as a quick healthy lentil snack. And the mozzarella surprise? It really sets them apart. It's more playful and festive, for sure.

These treats? Perfect for parties. You can eat them with your hands, which is great. Plus, they’re a fun addition to any Southern Italian spread. Whether you're into lentil fritters, lentil patties, or just looking for something different from soup, these mini gateaux bring a tasty mix of Campanian flair with a modern twist.

Each bite offers a snack that's both crispy and melty. Really captures the spirit of sharing good times and good luck. This dish not only highlights the ingenuity of Southern Italian cooking, but makes you wanna experience the warmth and creativity of Campania in a whole new way—really, you'll love it.

How to prepare Mini gateau di lentils

To make the mini lentil gateau, first wash and drain the spinach 1. In a large pan, heat the oil and fry a whole clove of garlic 2. Add the damp spinach 3, salt, and cook for about 5 minutes, moving them with a wooden spoon.

Finally, remove from heat, discard the garlic 4, and drain with a sieve 5. Peel the potatoes and cut them into cubes 6.

Place the potatoes in a pot with boiling water 7. Rinse the lentils, drain them, and add them to the pot with the potatoes 8. Salt and cook for about 20 minutes with the lid on 9.

Finally, drain the vegetables and place them in a bowl 10. Mash with a fork until the potatoes and lentils are reduced to a creamy puree 11. Add 2 tablespoons of butter 12 and mix.

Also, add the grated cheese 13, mix again 14, and then incorporate the egg 15.

Lightly pepper and mix well 16. Cut the mozzarella into cubes 17 and place them in a sieve to drain excess liquid 18.

Butter 8 disposable aluminum molds with 2 teaspoons of melted butter using a kitchen brush 19 and sprinkle with breadcrumbs 20. Fill each mold halfway with the potato and lentil puree 21.

Add a little cooked spinach 22 and continue with 4 or 5 mozzarella cubes 23. Finally, cover with the lentil and potato mixture, pressing with the back of the spoon 34.

Sprinkle with plenty of breadcrumbs 25. Place a small piece of butter on top 26 and bake on the middle rack of the preheated oven at 355°F in static mode for about 30 minutes. Remove the well-golden cakes from the oven 27, unmold, and serve them hot.

Storage

You can store the mini lentil gateau in the fridge for a couple of days covered with plastic wrap, then reheat as needed. It's not recommended to prepare it too many hours in advance before cooking as the mixture may darken. Freezing is not recommended.