Recipe Conchiglie E Lenticchie


1/2 pound lentils
1 whole onion, peeled
1 medium carrot
1 celery stalk
2 cloves garlic, peeled
2 tablespoons olive oil
1 tablespoons onion, chopped fine
1/2 cup pancetta or bacon, chopped
Salt and pepper
1 pound pasta shells
2/3 cup freshly grated Parmigiano-Reggiano®

How to make Conchiglie e Lenticchie:

Boil the lentils with the onion, the carrot and the celery, and drain when tender.

In a saucepan, wide enough to contain the lentils, saute the garlic in the oil over medium heat until it becomes a pale brown in color. Remove the garlic, add the chopped onion and pancetta and saute for a few minutes.

Add the lentils mixing thoroughly over medium heat for about 10 minutes. Add salt and pepper. Cook the pasta, add the sauce and toss. Add the Parmigiano-Reggiano and toss very thoroughly.

Serves 4-6

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