| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tuscan |
*new-acq, Beans, Fritters, Greens, Tuscan |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Red lentils, sorted and |
|
|
soaked for 1-hour and |
|
|
drained |
| 1 |
T |
Chopped fresh dill |
| 1 |
t |
Paprika |
| 1/2 |
t |
Salt |
| 3/4 |
lb |
Red potatoes, peeled |
|
|
Olive oil, for frying |
| 1/4 |
lb |
Beet greens, stems removed |
| 1 |
T |
Balsamic vinegar |
| 1/2 |
t |
Stone-ground mustard |
| 1/2 |
t |
Capers |
|
|
Salt |
|
|
Freshly ground black pepper |
| 3 |
T |
Extra virgin olive oil |
INSTRUCTIONS
Place the lentils in a soup pot with enough water to cover by 2
inches. Cook over medium heat for 20 minutes or until tender. Drain
and force through a food mill. Place the mash in a bowl, stir in the
dill, paprika, and 1/2 teaspoon salt. Grate the potatoes into the bowl
and stir to blend. Form the lentil mixture into half-dollar-sized
fritters and fry in a thin layer of oil until browned, about 4
minutes. Turn and brown on the other side. Drain paper towels. To make
the dressing place the vinegar, mustard, capers, salt, and pepper in a
small bowl. Whisk in the olive oil until blended. Parboil the beet
greens in salted water until wilted. Drain and divide among four
plates. Arrange 4 or 5 fritters over the greens. Drizzle with dressing
and serve. SERVES 4; 60-70 mins; Moderately difficult. mc-PER SERVING
38% cff: 244cals; 11g fat VARIATIONS: The fritters and greens can
also be dressed with a simple drizzle of olive oil and lemon.
>"Frittelle di Lenticchie all'Aceto Balsamico," or "Lentil Fritters on
a Bed of Wilted Beet Greens Drizzled with Balsamic Vinaigrette," from
SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman
3/98 Notes: Tuscan schools break in mid morning for merenda, a snack
so broad in spirit that it might include anything from bread with
ricotta to a slice of pound cake to the following fritters made from
lentils and grated potatoes and favored with dill (sans the beet green
bed, of course). At one time, mothers and nannies would deliver the
merenda fresh from the kitchen. Nowadays, Tuscan lads and lassies have
to make do with cold leftovers. Recipe by: SOLO VERDURA, by Anne
Bianchi Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 26, 1998
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