Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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Lentils with Pasta & String Beans and Potatoes

March 23, 2006

Lentils with Pasta
 
1 cup Lentils
2 carrots  cut 1/4 in.dice
2 stalks celery 1/2dice
two cloves garlic crushed
1/2 cup ditalini pasta or spaghetti broken
 Salt and pepper
Olive oil
 
Place lentils in a 6 quart sauce pan.  Cover with cold water by 2 in. 
Bring to a boil.  Cook for two minutes.  Drain Lentils, return to pot. 
Add more water and cover by 2 in. Bring to a boil, lower heat to simmer.
Add carrots, celery, onion and garlic--bay leaf may be added
but remove before serving.  Cook until vegetables are tender. 
Meanwhile cook pasta in salted water until just al dente. 
Drain pasta and add to lentils.  Finish cooking pasta in lentils.
Add salt and pepper to taste.
Serve immediately adding 1 or2 tablespoons of extra
virgin olive oil to each serving.
 
Enjoy!
 
 
 
 
String Beans and Potatoes
 
1lb. string beans
3-4 medium potatoes quartered
1 med. can Italian plum tomatoes
 1 small can tomato sauce
1 tsp. dried basil
2  cloves garlic cut into pieces
3 tbs olive oil
 
 
In separate pots par cook string beans and potatoes in lightly salted water.
In a deep sauce pan heat oil over medium heat.  Add garlic and cook to light
tan.  Do not burn.  Add tomatoes and basil.  Cook about 5 minutes.  Add
string beans and potatoes.  Cook until all are tender.   Sauce should not be  watery.
Salt and pepper to taste.
 
Enjoy!
 

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