Zuppa di Lenticchie
Italian Lentil Soup
(as demonstrated and served at the 2017 IFAFA Conference in Rockford, IL)
Lentils are traditionally served at many New Year’s dinners throughout Italy. With their coin-like shape, they are believed to represent good fortune and money in the coming year. They are commonly served with either cotechino or zampone.
1 lb green lentils, rinsed and sorted
3 large yellow onions, chopped
2 leeks, white part only, chopped
1 T minced garlic (3 cloves)
3 T olive oil
salt and black pepper
1 t ground cumin (optional)
8 celery sticks, chopped
4-6 carrots, chopped
3 quarts vegetable or chicken stock
4 T tomato paste
2 T red wine or red wine vinegar (optional)
½ box ditalini (little thimbles) or other small pasta
freshly grated Parmesan cheese (to serve)
In a large stockpot over medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, and cumin for 20 minutes, until the vegetables are Continue reading “Bring in the New Year with Lentil Soup”
Truffles are the things, I think, that illustrate more than most how much Italians love their food. I had never really heard of them before I came to live in Italy. Then I only ate them when some one else was paying.
Mix flour and salt in a large bowl. Make a well in the center and pour in the water. Start mixing the ingredients until all the flour is incorporated and the dough looks cohesive. (If the dough is too sticky, add a bit more flour).
A handmade pasta shaped like a string bean, you can find trofie all along the Italian Riviera restaurant menus and in Ligurians’ homes. The traditional name trofie possibly derives from “strafuggià” (to rub), the movement done with one’s hands to make this kind of pasta.