Riso Jasmine Speziato Gamberi E Lenticchie Recipes

RISO E LENTICCHIE (RICE AND LENTILS)

Steps:

• Start by making a soffritto: Sauté the pancetta in the lard or olive oil until it has rendered much of its fat and is just beginning to crisp. Add the onion and continue until the onion is soft and translucent, taking care not to brown it at all. Then add the garlic, give the soffritto a turn. If using tomatoes, add them now, and let them simmer until they melt into a little sauce.
• As soon as the garlic begins to give off its aroma, add the pre-soaked lentils, which you will have rinsed under cold water and drained very well. Mix the lentils and soffritto well, and let the lentils simmer for a few minutes to absorb the flavors.
• [NB: Many recipes have you simmer the lentils separately before adding them to the soffritto, but here I've opted for the one-pot approach. I haven't seen that it makes much difference to the end result.]
• Then add enough water or broth to cover the lentils by about 3 cm/1 inch. Cover and simmer the lentils over low heat for about 30 minutes or so, until the lentils are just about tender, stirring from time to time and checking to make sure they haven't dried out. (Add more water or broth if needed.)
• Add the rice and a couple more ladlefuls of water or broth to the pot. Give it a stir and cover again, let the rice simmer until tender, about 10-20 minutes depending on the variety. Once again, stir from time to time and check to make sure things aren't drying out. Rice, like lentils, absorbs quite a bit of liquid.
• Serve hot, with one or more of the suggested toppings if those who like them.

RISO E LENTICCHIE (RICE AND LENTIL SOUP)

Steps:

• If using dried lentils, soak the lentils in water for 1-2 hours. Rinse and drain.
• Cook the lentils on low heat in double the amount of water with a clove of garlic and a rosemary sprig for about 20 minutes. Add water if necessary. Drain with a slotted spoon, leaving the cooking water aside.
• In a saucepan, add the olive oil, minced carrot, onion, celery and a pinch of chili flakes. Saute until softened, for a few minutes.
• Add the tomato sauce and cook on low/medium heat for 5-10 minutes.
• Add the lentils and half of the cooking water. Stir and turn off heat. Turn the heat on medium a few minutes before you add the rice.
• In a pot of salted boiling water over medium heat, add the rice and cook for half of the cooking time (about 10 minutes).
• Drain, then add to the saucepan with the lentils/sauce.
• Keep cooking until the rice is cooked and lentils are tender and broth reduced.
• Turn off heat, let sit for a couple of minutes, then plate.
• Buon Appetito!

COTECHINO CON LENTICCHIE

Steps:

• Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
• In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
• Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.

PASTA E LENTICCHIE

Steps:

• In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, the olive oil, the tomatoes, the salt and the pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender. If using capellini, break it into 2 to 4-inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to the point of being cooked. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils and simmer to finish cooking the pasta. When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil or the best-quality extra-virgin olive oil for drizzling on top.

RISO JASMINE SPEZIATO GAMBERI E LENTICCHIE

Steps:

• Cuocete le lenticchie dopo averle messe a bagno almeno per 4/5 ore. Cuocetele poi in acqua appena salata, con due foglie di alloro e per il tempo indicato sulla vostra confezione. In genere le lenticchie piccole si cuociono in mezz'ora, non hanno bisogno di ammollo over night. Scolatele e mettetele da parte, conservando l'acqua. In una padella tipo wok rosolate una cipolla tritata, con un po' di olio e uno spicchio d'aglio tritato se piace oppure intero. Cuocete a parte il riso jasmine, per metà del tempo indicato sulla confezione. Unite quindi le lenticchie, le spezie e il riso al soffritto di cipolla, salate e mescolate. Coprite con un po' di brodo caldo usando anche l'acqua delle lenticchie per ricoprite tutto di almeno 1 centimetro. Portate ad ebollizione poi fate cuocere a fiamma bassa per 5 minuti. Aggiungete i gamberi sgusciati e cuocete ancora per 5 minuti mescolando delicatamente e assicurandovi che il riso sia ben cotto prima di spegnere e aggiungendo altro brodo se necessario.