Anna Teresa Callens Lenticchie In Umido Recipes

ANNA TERESA CALLEN'S LENTICCHIE IN UMIDO

Anna Teresa Callen's Lenticchie in Umido image

Provided by Florence Fabricant

Time 3h

Yield 6 - 8 servings

Number Of Ingredients 12

Ingredients

2 cups lentils, picked over and washed
3 tablespoons extra-virgin olive oil
3 ounces of pancetta (cured sausage made from pigs' stomachs, available at Italian butcher shops), finely diced
1 medium onion, chopped
2 cloves garlic, chopped
2 celery stalks, chopped
1 carrot, chopped
4 to 5 parsley sprigs, minced
1 16-ounce can peeled Italian tomatoes, crushed
2 bay leaves
Salt and freshly ground black pepper to taste
Sprigs of Italian parsley for garnish

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

Anna Teresa Callen's Pizza alla Cozze image

Provided by Florence Fabricant

Categories dinner, weekday, pizza and calzones, main course

Time 1h

Yield One 12-inch pizza

Number Of Ingredients 11

Ingredients

1/2 recipe basic pizza dough (see note)
5 ripe plum tomatoes, peeled, seeded and sliced
3 1/2 tablespoons olive oil
Pinch of oregano
Salt to taste
1 clove garlic, minced
20 small to medium sized mussels (1 to 1 1/2 pounds), well scrubbed
1/4 cup dry white wine or water
1 teaspoon lemon juice
1/2 tablespoon freshly minced parsley
Freshly ground black pepper

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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