Pasta e Lenticchie
Lentils have been sustaining Italians for millennia, from the ancient Etruscans who cultivated them on the hills around modern-day Lazio to medieval monks who swore by legumes as a path to piety. Lentils were cheap, filling, and virtuous, practically the holy trinity of Roman austerity. The lentils simmer until they create a starchy, earthy broth, the kind that clings to cannolicchi or maltagliati. My favorite place to eat this is at da Corrado in the Testaccio Market. Corrado serves it in the winter, drizzled with olive oil so fragrant you can smell it three aisles away.
8 ingredients
Prep: 10 mins
Cook: 55 mins
Pasta e Lenticchie
Ingredients (8)
Ingredients (8)
Instructions
Heat the olive oil (2 Tbsp) in a large pot over low heat.
When the oil begins to shimmer, add the carrot (1), celery (1 stalk), onion (½ medium), and a heavy pinch of salt and cook until the vegetables are very soft, stirring occasionally, about 25 minutes.
Add the lentils (1 lb) along with water to cover by a few inches.
Bring to a boil over high heat, then reduce the heat to low and cook, covered, until the lentils are cooked through, 25 to 30 minutes.
Add the cannolicchi (12 oz) to the pot, increase the heat to high, and cook until the pasta is al dente, or if using fresh pasta, cook until it has lost its raw flavor.
Season with salt and pepper and serve drizzled with olive oil.
Comments
Purchase cookbook to comment