Lenticchie In Umido


1 lb. lentils
2 oz. pancetta, chopped
One small onion, thinly sliced
few sage leaves

How to make the Lenticchie In Umido – Braised Lentils:

Soak the lentils in lukewarm water overnight. Saute the onion, thinly sliced, with chopped pancetta and sage leaves in a casserole. Cook till tender but not brown. Strain the lentils and add them in, covering them with lukewarm water. Salt and pepper to taste and cook one hour over medium heat or until the lentils have absorbed all the moisture.

Lentils prepared this way are served as a side dish to cotechino and zampone.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.