bob marsh
Fire Starter
- Jan 2, 2008
- 37
- 10
Not really secret but good, and simple...
Pasta Lenticche (Macaroni and lentils)
1/2 cup chopped onion
2 cloves chopped garlic
1 bay leaf
2 med carrots, sliced into coins
nice chunk of Pancetta or 5 strips bacon
2 soup can size cans beef broth
1/2 lb. lentils ( Don't bother to soak em, just rinse and pick over and drain well)
2 med stalks celery and a small handfull of the celery greens if available
Pasta of your choice - I like small shells....
Fry the Pancetta or bacon over med heat until fat is rendered and remove the cooked bacon. saute the onions, celery and carrots for a few minutes in the bacon fat. Add the garlic and cook 1 minute more - Don't let the garlic brown - it gets bitter.
Add the lentils and stir constantly so all the beans are coated with the fat, cook a minute or so.. add the beef broth, bay leaf and celery greens ( optional) and bring to a simmer season with salt and pepper to taste - lower the heat and simmer covered for about 45 minutes. Meanwhile nibble on the crispy bacon or pancetta - you don't necessarily need it in the lentils, tho you can certainly add it.
When the lentils are tender, but not mushy remove the bay leaf. Cook your choice of pasta Al Dente' in a separate pot and drain. Add a good cupful of the lentils and broth to a bowl of the pasta, top with lots of Parmesan or Romano and break out a big piece of crusty bread, perhaps a glass of red wine and go at it.
Pasta Lenticche (Macaroni and lentils)
1/2 cup chopped onion
2 cloves chopped garlic
1 bay leaf
2 med carrots, sliced into coins
nice chunk of Pancetta or 5 strips bacon
2 soup can size cans beef broth
1/2 lb. lentils ( Don't bother to soak em, just rinse and pick over and drain well)
2 med stalks celery and a small handfull of the celery greens if available
Pasta of your choice - I like small shells....
Fry the Pancetta or bacon over med heat until fat is rendered and remove the cooked bacon. saute the onions, celery and carrots for a few minutes in the bacon fat. Add the garlic and cook 1 minute more - Don't let the garlic brown - it gets bitter.
Add the lentils and stir constantly so all the beans are coated with the fat, cook a minute or so.. add the beef broth, bay leaf and celery greens ( optional) and bring to a simmer season with salt and pepper to taste - lower the heat and simmer covered for about 45 minutes. Meanwhile nibble on the crispy bacon or pancetta - you don't necessarily need it in the lentils, tho you can certainly add it.
When the lentils are tender, but not mushy remove the bay leaf. Cook your choice of pasta Al Dente' in a separate pot and drain. Add a good cupful of the lentils and broth to a bowl of the pasta, top with lots of Parmesan or Romano and break out a big piece of crusty bread, perhaps a glass of red wine and go at it.
