| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Molto03 |
4 |
Servings |
INGREDIENTS
| 4 |
T |
Extra-virgin olive oil |
| 1 |
|
Red onion, cut 1/8" julienne |
| 1 |
|
Escarole head -, abt 3/4 lb |
|
|
washed spun dry |
|
|
Chopped 1/2" pieces to yield |
|
|
3 cups |
| 1 |
c |
Cooked tiny green French |
|
|
lentils |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1 |
lb |
Linguine fine pasta |
| 1 |
c |
Freshly-grated asiago cheese |
INSTRUCTIONS
Bring 6 quarts Water to boil and add 2 tablespoons salt. In a l2- to
14-inch saute pan, saute onion in olive oil until translucent (about 7
to 8 minutes). Toss in escarole and cook over medium heat until wilted
yet still bright green. Add lentils and toss to heat through. Season
with salt and pepper and remove from heat. Drop linguine into water
and boil according to package instructions until al dente. Drain in
colander over sink and pour hot pasta into pan with escarole. Toss,
stirring well to mix, over medium-high heat about 1 minute. Add grated
asiago and toss to mix. Pour into heated serving dish and serve
immediately. This recipe yields 4 servings. Recipe Source: MOLTO MARIO
with Mario Batali From the TV FOOD NETWORK ~ (Show # MB-5642 broadcast
02-14-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-09-1998 Recipe by:
Mario Batali Converted by MM_Buster v2.0l.
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