One of the most renowned Italian-American chefs has to be, by far, Chef Mario Batali.  From tv shows to cookbooks, Chef Batali has become an American icon when it comes to simple Italian cooking.  The stout, crocs wearing chef consistently puts out delicious recipe after delicious recipe.  Here is a simple, yet incredibly tasty recipe from his new book MOLTO GUSTO, which translates to “A Lot of Flavor“.  Try it, and I’m sure you’ll agree that Lentils have never tasted so good!

LENTILS WITH PANCETTA

Book:  Molto Gusto

Serves 6

½ pound small lentils, preferably Castellucio

1 carrot, halved

1 onion, halved

1 celery rib, halved

2 tablespoons Dijon mustard

2 ounces pancetta, in one piece

2 tablespoons extra virgin olive oil

Maldon or other flaky sea salt and coarsely ground black pepper

• Put the lentils in a medium pot, add water to cover by 2 inches, and bring to a simmer.

• Add the vegetables, mustard, and pancetta, reduce the heat, and simmer gently until the lentils are just tender, about 20 minutes.
• Drain, reserving ¼ of the cooking liquid, and transfer to a large bowl.
• Remove the vegetables and pancetta from the lentils; discard the vegetables.
• Coarsely chop the pancetta and add to the lentils. Add just enough of the reserved cooking liquid to moisten the lentils, then add the oil and season with salt and pepper.
• Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The lentils can be refrigerated for up to 3 days; bring to room temperature before serving.)

Buon Appetito!

Click HERE if you’d like to purchase your own copy of Molto Gusto, by Mario Batali