Molto Gusto_ Easy Italian Cooking - Mario Batali [7]
½ pound small lentils, preferably Castellucio (see Sources)
1 carrot, halved
1 onion, halved
1 celery rib, halved
2 tablespoons Dijon mustard
2 ounces pancetta, in one piece
2 tablespoons extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
Put the lentils in a medium pot, add water to cover by 2 inches, and bring to a simmer. Add the vegetables, mustard, and pancetta, reduce the heat, and simmer gently until the lentils are just tender, about 20 minutes. Drain, reserving ¼ cup of the cooking liquid, and transfer to a large bowl.
Remove the vegetables and pancetta from the lentils; discard the vegetables. Coarsely chop the pancetta and add to the lentils. Add just enough of the reserved cooking liquid to moisten the lentils, then add the oil and season with salt and pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The lentils can be refrigerated for up to 3 days; bring to room temperature before serving.)
White Beans
SERVES 6 · PHOTO VEGETABLE ANTIPASTI
8 ounces (about 1¼ cups) dried cannellini or other white beans, picked over and rinsed
1 carrot, halved
1 red onion, halved
1 celery rib, tough strings removed with a vegetable peeler and halved
4 garlic cloves, smashed and peeled
1 bay leaf, preferably fresh
1 sprig each fresh Italian parsley, sage, rosemary, and thyme
Maldon or other flaky sea salt
¼ cup extra virgin olive oil, or more to taste
1 tablespoon finely chopped fresh thyme
Coarsely ground black pepper
Put the beans in a large bowl or pot, add cold water to cover by 2 inches, and let soak for 12 to 24 hours.
Transfer the beans and soaking liquid to a medium pot, add enough water to cover by 2 inches, and bring to a simmer over medium-high heat, skimming off the foam. Add the vegetables, garlic, bay leaf, and herb sprigs, reduce the heat to a gentle simmer, and cook until the beans are tender, 35 to 40 minutes (or longer if the beans are old). Just before the beans are done, season with salt to taste.
Reserve ½ cup of the cooking liquid and drain the beans. Remove the vegetables and spread them on a platter or baking sheet to cool slightly. Transfer the beans and garlic to a medium bowl (discard the bay leaf and herb sprigs).
Chop the vegetables into ¼-inch pieces and add to the beans. Add ¼ cup of the reserved cooking liquid, then add the oil, stirring gently. Add some or all of the remaining reserved cooking liquid if the beans seem dry, sprinkle with the chopped thyme, and season with salt and pepper. Serve warm or at room temperature. (The beans can be refrigerated for up to 3 days; bring to room temperature before serving.)
Broiled Pumpkin with Apples
SERVES 6 · PHOTO VEGETABLE ANTIPASTI
1 cup apple cider
2 pounds butternut squash, peeled, cut lengthwise in half, seeded, and cut into ½-inch pieces
2 medium Granny Smith apples, peeled, quartered, cored, and cut into ½-inch pieces
3 tablespoons extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper
2 tablespoons Asian fish sauce
2 tablespoons sherry vinegar
2 tablespoons finely chopped fresh sage
Preheat the broiler. Toss the squash with 2 tablespoons of the oil in a large bowl and season with salt and pepper. Spread the squash out on a baking sheet in a single layer (set the bowl aside) and broil, stirring occasionally, until lightly charred in spots and beginning to soften, about 10 minutes. Toss the apples with the remaining 1 tablespoon oil and season with salt and pepper. Toss with the squash on the baking sheet and cook, stirring occasionally, until the squash and apples are tender. Return to the bowl.
Meanwhile, bring the cider to a boil in a small saucepan and boil until it is syrupy and reduced to 2 tablespoons. Remove from the heat.
Combine the reduced cider, fish sauce, vinegar, and sage in a small bowl and whisk well. Pour over the squash and apples, tossing to coat. Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The squash and apples can