FOOD FROM CALABRIA 1

CALABRIA

SCILLA - REGGIO CALABRIA

Lentil Recipe - Lenticchi - Calabrian Lentils

Yield: 4-6 servings lentils

Ingredients:

• 14 ounces (350 g) dried green lentils
• 6 ounces pancetta or bacon
• 3-4 plum tomatoes, blanched, peeled and seeded (canned will also work)
• 1/2 an onion
• 2 cloves garlic
• 2 bay leaves
• Fennel seeds ( 1 tablespoon )
• Olive oil
• Salt
• Toasted slices of Italian bread

Preparation:

Soak the lentils overnight in abundant water to cover. The next day change the water, set the pot on the fire, bring it to a boil, and cook the lentils for about a half hour. Drain them, reserving the cooking liquid.

While the lentils are cooking, dice the meat, slice the onion, and sauté them in a broad-bottomed pot, in 4-5 tablespoons oil. Cook for a few minutes, then stir in a bit of hot water (1/4 cup or so) and cook five minutes more. Add the lentils, stirring to mix well, and cook 10 minutes more, stirring lest the lentils stick and burn (if they look like they're drying out add some of the reserved lentil broth). Add a little more hot water, the garlic, the bay leaves, the tomatoes, and a dusting (1-2 teaspoons) of fennel seeds, and continue cooking until the lentils are soft (about 10 minutes more). While the lentils are cooking toast the bread. Serve them with it, as a side dish.

Can be used cold as appetizer served with pita bread or on top of crostini  ( baguette bread sliced and slightly toasted in the oven).