As a symbol of wealth and prosperity, lentils are obligatory at any Italian New Year's dinner: Traditionally they are served with the zampone of Modena, or with boiled cotechino, and everyone eats at least a spoonful to ensure that the year will be prosperous for them. Lentils are produced in many areas of Italy, but the most sought-after are the small, quick-cooking ones grown at Castelluccio in Umbria.
- 10 ounce lentils
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 ounces pancetta, finely chopped
- 5 or 6 sage leaves
- 1 garlic clove, chopped
Soak the lentils overnight in plenty of warm water. Drain and wash under running water. Drain well.
In a stewpan, combine the olive oil, onion, pancetta, sage leaves and garlic and fry gently for 2 or 3 minutes. Do not let the garlic brown. Add the lentils and water to cover. Season with salt, cover and cook over low heat for 1 hour.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
397 calories; 15g total fat; 12mg cholesterol; 234mg sodium; 44g carbohydrates; 23g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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