Umbrian Lentil Stew
recipe by Broders’ consulting chef Michael Rostance
- 3 oz extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, finely diced
- 2 medium carrots, diced
- 4 oz ground pork
- 1/4 teaspoon red pepper flakes
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 oz dried porcini mushrooms (rinsed well & simmered in 3 cups water for 10 minutes)
- 2 cups lentils, rinsed
- 3 cups water or chicken stock
- 2 each fresh bay leaves (or 1 dry)
- 1 medium zucchini, diced
- 4 tsp black truffle paste (optional)
Heat all but one T. of oil over medium heat in 8 qt. pot. Add onions and saute until tender & lightly golden. Reduce heat to low, add garlic, carrots and saute for about 5 min. Add the ground pork, pepper flakes, S & P, and cook until meat is browned. Break up meat as you cook it. When browned use an immersion blender or food processor to lightly puree. Return mixture to pot. Drain & rinse mushrooms, reserve liquid. Chop mushrooms & add to the meat mixture. Add remaining oil & cook over very low heat for one minute. Add lentils & stir in. Strain the mushroom liquid thru cheese cloth & add to the pot with the water or stock & bay leaf. Bring to boil. Reduce heat, add the zucchini. Simmer uncovered for 20 to 30 min. until lentils are tender & most of the liquid has evaporated or been absorbed, stew should be the texture of very thick soup. Remove bay leaves. If wanted, stir 1/2 tsp of truffle paste into each bowl. Sprinkle with Romano. Serve with crusty bread & a simple green salad.
Linguine with Lentils and Lemon
- 1/2 cup dried lentils
- 1/2 pound fresh linguine
- 1/2 stick of butter
- 1 small onion, chopped
- 2 garlic cloves, peeled and minced
- 1 lemon, juiced and zest reserved
- 2-3 tbsp. mascarpone
- Sea salt and black pepper
- Handful of Italian parsley, roughly chopped
To cook lentils: In a medium sauce pan, fill lentils and cover with plenty of water and a large pinch of salt. Bring to a boil, then simmer for about 30 minutes until tender. Drain thoroughly and keep warm.
Start boiling water for pasta. In a large skillet, big enough to hold the pasta, cook the onion on low heat with the half stick of butter. Cook till translucent. Add the garlic and cook another minute or two until fragrant. Add the drained and cooked lentils to the pan and keep the lid on to keep warm. When the water is boiling, drop the pasta and cook for 60 seconds, or until it floats to the top. Drain the pasta and immediately add it to the skillet with the lentils and onions. Add the lemon zest, lemon juice, sea salt, black pepper and 2-3 dollops of mascarpone to the pasta. Mix together with tongs until it is a nice creamy sauce and everything is well coated.
Top with parsley and enjoy immediately.