Lentils, or Lenticchi: Here's a Calabrian recipe for lentils. Though it's obviously a side dish, it will also work nicely as a light meal with a tossed salad. In terms of a wine, a Ciró Bianco comes to mind.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 14 ounces (350 g) dried green lentils
- 6 ounces pancetta or guanciale (another, slightly more delicate type of cured pork)
- 3-4 plum tomatoes, blanched, peeled and seeded (canned will also work)
- 1/2 an onion
- 2 cloves garlic
- 2 bay leaves
- Fennel seeds
- Olive oil
- Salt
- Toasted slices of Italian bread
Preparation:
Soak the lentils overnight in abundant water to cover. The next day change the water, set the pot on the fire, bring it to a boil, and cook the lentils for about a half hour. Drain them, reserving the cooking liquid.
While the lentils are cooking, dice the meat, slice the onion, and sauté them in a broad-bottomed pot, in 4-5 tablespoons oil. Cook for a few minutes, then stir in a bit of hot water (1/4 cup or so) and cook five minutes more. Add the lentils, stirring to mix well, and cook 10 minutes more, stirring lest the lentils stick and burn (if they look like they're drying out add some of the reserved lentil broth). Add a little more hot water, the garlic, the bay leaves, the tomatoes, and a dusting (1-2 teaspoons) of fennel seeds, and continue cooking until the lentils are soft (about 10 minutes more). While the lentils are cooking toast the bread. Serve them with it, as an accompaniment to the meat of your choice.
While the lentils are cooking, dice the meat, slice the onion, and sauté them in a broad-bottomed pot, in 4-5 tablespoons oil. Cook for a few minutes, then stir in a bit of hot water (1/4 cup or so) and cook five minutes more. Add the lentils, stirring to mix well, and cook 10 minutes more, stirring lest the lentils stick and burn (if they look like they're drying out add some of the reserved lentil broth). Add a little more hot water, the garlic, the bay leaves, the tomatoes, and a dusting (1-2 teaspoons) of fennel seeds, and continue cooking until the lentils are soft (about 10 minutes more). While the lentils are cooking toast the bread. Serve them with it, as an accompaniment to the meat of your choice.
