Mezzo Rigatoni con Lenticchie Recipe

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This week, Vic brings you a fresh, healthy, and delicious recipe using short cut pasta and lentils. Try this delicious and different recipe at home!

Mezzo Rigatoni con Lenticchie
Ingredients
  • 1 pound of dry lentils (Castelluccio lentils are preferred)
  • 1 large peeled carrot chopped fine
  • 3 cleaned celery stalks chopped fine
  • 1 medium white onion chopped fine
  • 1 cup of white wine
  • 4 ounces freshly grated Parmigiano Reggiano cheese
  • 8 ounces chicken stock
  • 2 tablespoons of unsalted butter
  • 4 ounces extra virgin olive oil
  • Salt and freshly ground black pepper
Instructions
  1. Remove lentils from package and soak in room temperature water for 12 hours; covered in plastic wrap on the kitchen counter is a perfect place.
  2. After 12 hours drain lentils and rinse them with room temperature water.
  3. In a 14-16 inch sauté pan sauté chopped onion, carrots and celery (they should all be cut approximately the same size) with 3 ounces extra virgin olive oil at medium heat.
  4. Continue to sauté mixture until onions are translucent and carrots and celery start to get soft approximately 7 minutes.
  5. Add the lentils and 1 cup of white wine cook at medium heat until lentils are al dente, to taste. You may need to use a little chicken stock in the mixture if the wine doesn’t provide enough liquid to completely cook lentils.
  6. Stir frequently and add stock as needed until cooked.
  7. Now add the butter, remaining olive oil and Parmigiano Reggiano to the lentil mixture and sauté for 2-3 minutes until the butter and cheese integrate into the lentil mixture.
  8. Season with salt and pepper to taste. Remember the cheese provides a salty component do not go over board with the salt.
  9. Strain rigatoni and add to sauté pan and toss several times until rigatoni is coated with lentils.
  10. Spoon into four to six bowls drizzle with olive and freshly grated Parmigiano- Reggiano.
 

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