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Yield: Serves 4
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| 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. |
RECIPE INGREDIENTS
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DIRECTIONS
Soak the lentils overnight in plenty of warm water. Drain and wash under running water. Drain well.
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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.
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Serve as an accompaniment to any kind of cooked pork product or with fresh polenta.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 397 |
Fat. Total: | 15g |
Carbohydrates, Total: | 44g |
| Cholesterol: | 12mg |
Sodium: | 234mg |
Protein: | 25g |
| Fiber: | 23g |
% Cal. from Fat: | 34% |
Fat, Saturated: | 0g |
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