Recipe by Lidia Bastianich, co-owner, Lidia’s Kansas City, reprinted with permission from Lidia’s Mastering the Art of Italian Cuisinehttp://www.feastmagazine.com/cook/starters_and_sides/article_b04d731c-b016-11e6-89d1-f3b1cc2e798f.html
Serves | 4 to 6 |
4 oz pancetta, cut into small chunks
4 cloves garlic, peeled and crushed
¼ cup extra-virgin olive oil, plus more for serving
2 medium carrots, peeled, large dice
2 stalks celery, large dice
1 small onion, large dice
2 cups loosely packed fresh Italian parsley leaves
1 28-oz can San Marzano tomatoes, crushed by hand
2 bay leaves
4 quarts cold water
1 lb brown lentils, rinsed
1 Tbsp kosher salt
1 cup long-grain rice
freshly grated Grana Padano (to serve) cheesePreparation
In the bowl of a food processor, combine pancetta and garlic, and process until smooth. Heat a large Dutch oven over medium-high heat, and add olive oil. When hot, add pancetta mixture, and stir until fat renders, about 5 minutes.
Meanwhile, in the bowl of food processor, combine carrots, celery, onion and parsley. Process until slightly chunky. When pancetta mixture has rendered, add processed vegetables to Dutch oven, and cook, stirring until dried out, about 5 minutes.
Add tomatoes; fill emptied can with water, and pour into pancetta mixture. Add bay leaves and cold water to Dutch oven. Bring to a boil, and simmer rapidly, uncovered, until soup is reduced by a fourth, about 1 hour. Add lentils, cover and cook, 15 to 20 minutes.
Add salt and rice to Dutch oven, and stir. Simmer until rice is al dente. Don’t overcook – rice will continue cooking in soup as you serve it. Remove bay leaves. Serve with a drizzle of olive oil and sprinkle of cheese.
~~~~~~~~~Lentil & Rice Souphttp://www.wgbh.org/blogs/recipes/Rice--LentilsIngredients
2 ounces pancetta or bacon, cut in pieces
1 cup onion cut in 1-inch chunks
1 cup carrot cut in 1-inch chunks
1 cup celery cut in 1-inch chunks
6 fresh sage leaves
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
½ cup dry white wine
8 to 10 cups hot water
1 tablespoon kosher salt
1 ½ cups lentils, rinsed and picked over
1 ½ cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup chopped scallions
½ cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing Directions
Drop the pancetta or bacon pieces into the food-processor bowl, and pulse several times, to chop the meat into small bits. Scrape all the chopped pancetta right into the heavy saucepan. Put the onion, carrot, and celery chunks and the sage leaves into the empty food-processor bowl, and mince together into a fine-textured pestata.
Put the butter and olive oil into the saucepan with the minced pancetta, and set over medium-high heat. Cook, stirring, as the butter melts and the fat starts to render. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. Clear a space on the pan bottom, and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.
Raise the heat, pour in the white wine, and cook, stirring, until the wine has almost completely evaporated. Pour in 8 cups of hot water and the tablespoon salt, stir well, and heat to the boil. (Add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso.)
Cover the pan, and reduce the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to develop the flavors.
Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10 to 15 minutes. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. If the dish is thickening more than you like, lower the heat and cover the pan completely. If it seems too thin and wet, remove the cover and cook at a faster boil. When the rice and lentils are fully cooked, turn off the heat. Stir in the scallions and grated cheese.
Serve in warm bowls, passing more cheese at the table.