Pasta con Ragu di Lenticchie - Pasta with Lentil Ragu

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Pasta con Ragu di Lenticchie - Pasta with Lentil Ragu

 

Recipe By : " 100 Ways to Be Pasta " by Wanda and Giovanna Tornabene

Serving Size : 6 Preparation Time :0:00

Categories : Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound lentils -- soaked overnight

1 large potato -- peeled and quartered

salt

1 cup extra virgin olive oil -- plus more for the pasta water

1 small sweet onion -- chopped

2 medium carrots -- chopped

6 celery leaves -- (1 small handful) finely chopped

2 tablespoons tomato paste

1 teaspoon sugar -- or more to taste

freshly ground black pepper

1 pound torchietti

2 tablespoons freshly grated pecorino cheese -- plus more for passing

at the table

 

Drain the soaked lentils and place them in a big soup pot covered with cool

water. Add the quartered potato and salt to taste and bring to a boil over high

heat. Reduce the heat and cook at a low boil until the lentils are tender, about

1 1/2 hours. Drain in a colander.

 

To prepare the soffritto, heat the oil in a large frying pan over medium heat.

Add the onions, carrots, and celery and saute until the vegetables are tender.

Remove from the heat. Stir in the tomato paste, 1/2 cup of water, and the sugar

and simmer for 5 minutes. add the lentils, stir, and adjust the salt, pepper,

and sugar to taste. Saute for about 5 minutes so all the ingredients have a

chance to blend.

 

Meanwhile, bring a large saucepan of water to a boil. Add a splash of oil, and a

small fistful of salt and stir in the torchietti. Boil the pasta until tender.

Reserve a cupful of the pasta water and drain the pasta in a colander. Return

the pasta to the pan you cooked it in. Place the pan over medium-high heat, pour

in the lentil ragu and a splash of the pasta water, and stir it all together so

that the lentils coat the pasta. Cook for 2 to 5 minutes, adding more pasta

water if the pasta appears dry. Transfer the pasta to a serving bowl, sprinkle

with the grated pecorino, and serve immediately with more grated pecorino on the

tables.

 

Serves 6

 

" The combination of lentils and pasta might seem unexpected, but it is very good

- a nice, hearty dish for a cold night. "

 

" When we cook, we must be elastic with our minds. If you don't have celery

leaves, use a bit of the stalk instead. "

 

TORCHIETTI - means 'little press'. This shape of pasta is a short hollow tube

with ridges and a slight twist to it, like a small screw. If you don't have

torchietta, you can use gnocchetti instead.

 

S(Formatted by Chupa Babi):

" 07.04.08 "

Copyright:

" 2005 "

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Per Serving (excluding unknown items): 846 Calories; 39g Fat (40.5% calories

from fat); 28g Protein; 100g Carbohydrate; 21g Dietary Fiber; 2mg Cholesterol;

124mg Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 7 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 903920 0 0 0 0 260 902518 0 0 0 4363 1281