Anna Teresa Callens Lenticchie In Umido Recipes
ANNA TERESA CALLEN'S LENTICCHIE IN UMIDO
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 6 - 8 servings
Number Of Ingredients 12
Steps:
- Place lentils in a saucepan, cover with water and bring to a boil. Simmer 10 minutes, rinse under cold water and allow to stand covered with water for 2 hours.
- Heat 2 tablespoons of oil in a casserole. Add pancetta, onion, garlic, celery, carrot and half the minced parsley. Saute 5 to 8 minutes until tender. Add tomatoes and bay leaves. Bring to a boil. Simmer 15 minutes.
- Drain lentils and add to the pancetta mixture. If the lentils are not covered with liquid, add water. Bring to a boil and simmer about 30 minutes, until the lentils are tender. If necessary add more water during cooking. Stir in the remaining oil, season with salt and pepper and add the remaining minced parsley. Serve garnished with parsley sprigs.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 4 grams, TransFat 0 grams
ANNA TERESA CALLEN'S PIZZA ALLA COZZE
Provided by Florence Fabricant
Categories dinner, weekday, pizza and calzones, main course
Time 1h
Yield One 12-inch pizza
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Roll or stretch dough to fit a lightly oiled 12-inch pizza pan.
- Mix tomatoes with 3 tablespoons of the oil, the oregano, salt and garlic. Spread over dough.
- Place pizza on bottom shelf of preheated oven and bake from 15 to 20 minutes, until lightly browned but not quite finished.
- While the pizza is baking, steam mussels in wine or water in a covered saucepan until they just open. Shuck them and toss them in a bowl with remaining half tablespoon of oil, the lemon juice, parsley and pepper.
- After the pizza has baked from 15 to 20 minutes as in step 4, remove it from the oven and arrange the seasoned mussels attractively over the top. Return pizza to oven to finish baking, 5 to 10 minutes longer. Serve at once.
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Lenticchie in umido. Lenticchie in umido is a traditional Italian dish made with lentils as the key ingredient. The lentils are added to a pan with onions sautéed in olive oil, and once the lentils have absorbed the oil, the mix is covered with water. Garlic and mint are also added to the pan, and the combination is cooked until the lentils ...
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