Thank you to Emilio and Ciro De Lucia of Euro Frutta 2000 Positano for letting me film with you!
Pasta e Lenticche (pasta with lentils):
Best pasta to sue is ditaloni rigate, 100g per person
50g lentils per person (rinsed)
1 onion diced
1 carrot diced
1 celery stalk diced
1 small potato diced (optional)
1 clove of garlic squashed
500g -1 litre of vegetable broth
small piece of parmesan cheese or some cubed pancetta
rosemary and thyme
Sauté the onion, carrot and celery in a pan until soft. Add the pancetta if using and after a couple of minutes add the lentils, potatoes and parmesan and cover with broth. Let simmer for around half an hour, adding more broth every few minutes. Add the pasta and cook until al dente. You can add more broth if you prefer it soupy or if it looks a bit dry.
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21 сен 2024
