Lentils in red wine (Laganophake) from Rome: Centuries in an Italian Kitchen / Recipes from Rome (page 44) by Katie Caldesi and Giancarlo Caldesi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pumpkin with rosemary and cumin (Zucca con rosmarino e cumino); Fish and bronze fennel in a parcel (Pesce in cartoccio con finocchio selvatico)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Puy lentils for Umbrian lentils, dried oregano for thyme, and chicken stock for vegetable stock.

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