| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Tuscan |
Tuscan, *new-acq |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Small green French lentils; sorted and rinsed and soaked for 2 hours |
| 1 |
md |
Onion; peeled and halved |
| 1 |
md |
Carrot; scraped and cut into thirds |
| 1/2 |
ts |
Salt |
| 4 |
c |
Vegetable broth |
| 3 |
lg |
Red bell peppers |
| 3 |
lg |
Yellow bell peppers |
| 4 |
|
Anchovy fillets; drained and minced |
| 5 |
tb |
Basil chiffonade |
| 2 |
tb |
Capers; drained and rinsed and drained again |
| 1 |
|
Garlic clove; minced |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
tb |
Red wine vinegar OR balsamic vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
THE LENTILS
THE PEPPERS
1. Drain the lentils and place them in a heavy-gauge pot with the onion,
carrot, salt, and broth. Cover and bring to a boil. Reduce heat to low and
simmer for 30-40 minutes or until tender. Remove the carrot and onion and
discard. Cool to room temperature.
2. Meanwhile, roast the pepppers. Hold each over an open flame, using
tongs, and turn until blackened on all sides. Place in a paper or plastic
bag for 15 minutes. Remove from the bag, pull out the cores, seeds, and
inner fibers. Rub off the blackened skin and cut into slivers. Place in in
a large bowl. Add remainder of the ingredients to the bowl and towss to
blend.
3. Arrange the lentils on a serving platter. Top with the roasted peppers,
spooning any sauce remaining in the bowl over the lentils, and serve.
SERVES 4; TIME: 60 minutes; Moderate difficulty. mc-PER SERVING 29% cff:
562cals; 19g fat
VARIATIONS: The roasted peppers can also be used as a pasta or pizza
topping or added to a salad made of greens.
MAKE AHEAD: The lentils and the pepper mixture can be made 1 day in advance
and refrigerated. For maximum flavor, return to room temperature before
serving.
To make basil CHIFFONADE, place 5 or 6 basil leaves on top of one another
and then roll from the long end into a tight cylinder. Using a sharp knife,
cut the cylinder into thin slivers.
>"Peperonata Cruda con Lenticchie Verde," From SOLO VERDURA, by Anne
Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98
Notes: Traditional peperonata consists of roasted peppers sauteed with
onions and garlic and served either as a side dish or as a topping for
pasta. The following version is Anne's variation: roasted peppers tossed
with an anchovy-caper sauce and served on a bed of savory green lentils.
Make sure to provide plenty of crusty bread.
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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