Polenta

Ingredients:
Put a little extra virgin olive oil in a pan, add the celery, carrot and onion and fry until golden brown. Next we add the sprats, pour in a little white wine and let it evaporate. Finally, we add the tomato and sausages, adjust the salt and leave everything on the heat until fully cooked.

Procedure:
In a large saucepan, prepare a sauté with a little olive oil and the celery, carrot and onion, well chopped. Once the fry has browned, add the diced bacon and fry it for a couple of minutes. Now add the lentils (lentils do not need to be soaked), the diced potato and tomato and a sprig of rosemary and cook for a couple of minutes, just long enough for the ingredients to take on flavour in the frying pan. Deglaze with the half glass of wine. Once the alcoholic part of the wine has evaporated, add enough hot water to cover all the ingredients well, season with salt and pepper to taste and cook the soup over a low flame for about 45 minutes. The amount of water to be added varies according to your taste, depending on how 'brothy' you want the soup to be; my advice is not to add too much at the beginning of the cooking time but to add it if the soup should 'dry out' too much. When the soup is ready, enjoy it simply, perhaps with a drizzle of raw oil and some croutons, or use it as a base for a good pasta dish.