Ingredients
1 cup lentils
1 1/2 cups peeled diced potatoes
1/2 pound tomatoes, chopped
1/2 cup chopped onions
2 tablespoons olive oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried sage
4 cups water
1/2 pound noodles (ditalini, anellini, if available)
Directions
Wash the lentils, cover with water, bring to a boil and let soak 1 hour. Drain.
Add the potatoes, tomatoes, onions, oil, salt, pepper, sage and the 4 cups water.
Bring to a boil and cook over low heat 1 hour; stirring occasionally.
Mash ingredients lightly.
Bring to an active boil and mix in the noodles.
Cook over medium heat 12 minutes or until noodles are tender.
Taste for seasoning.
Most of the liquid should be absorbed.
Serve with rated cheese, if desired, but it's not necessary.
Serves: 4-6.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org... Image: 15th century Italian illustration. |
