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Prep Time: 45 Minutes Cook Time: 38 Minutes |
Ready In: 83 Minutes Servings: 5 |
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In 'Lidia's Italy in America' by Lidia Bastianich Ingredients:
2 tablespoons extra-virgin olive oil, plus more for drizzling |
6 ounces pancetta |
1 medium onion, chopped |
1 stalk celery, chopped |
1 large carrot, peeled and shredded |
2 fresh bay leaves |
1 cup canned san marzano whole tomato, hand-crushed |
2 cups brown lentils, rinsed and drained |
8 cups water |
1 tablespoon kosher salt |
8 ounces ditalini |
grated parmigiano-reggiano cheese, for serving (or grana padano) |
Directions:
1. Add 2 tablespoons oil into a large Dutch oven; heat over medium heat.
2. Cut the pancetta into 1/4-inch strips and add them.
3. Cook, until they begin to render fat, about 3-4 minutes.
4. Add in the onion, celery, carrot, and bay leaves.
5. Cook until wilted, about 5 minutes.
6. Add crushed tomatoes and bring to a simmer.
7. Cook until thickened, about 10 minutes.
8. Once it is thickened, add lentils, water, and salt; bring to a simmer, cover, and cook until lentils are just tender, about 30 minutes.
9. Add the ditalini, and cook, covered, until pasta is al dente, about 8 minutes.
10. Serve with a drizzle of olive oil and some grated cheese.
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