air max tn 10 Italian Lentils with Chestnuts, Herb

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Il Diavolillo and Lentils from Capracotta
Molise, says Fred Plotkin in his fascinating and informative book Italy for the Gourmet Traveller (Kyle Cathie £14.99), is the region of Italy that nobody knows. Few Italians have even been there. For many years it was part of the Abruzzo and only gained independence in 1963. The region has a strong Albanian community which dates back centuries and is focused on the town of Ururi. Considered a poor [link widoczny dla zalogowanych], agricultural area, Molise has a cuisine that features a wide range of vegetables and greens; small amounts of meat and plenty of good quality olive oil. Pasta, says Fred Plotkin, is cooked simply [link widoczny dla zalogowanych], often with a tomato and herb sauce called ragu.
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Fava Bean Puree from Puglia: Recipe
500 grams/about 1 pound dried brown lentils, preferably from Capracotta1 bay leaf (optional)3 tablespoons lard, or 3 tablespoons extra-virgin olive oil15 chestnuts, roasted and chopped in small pieces1 tablespoon tomato paste6 tablespoons warm water6 to 8 basil leavesPinch of fresh marjoram or thyme (use dried only if fresh is unavailable)Salt and freshly ground black pepper to tasteMinced peperoncino to taste
If you go on vacation to Italy and visit the Molise region, you'll discover that the food can be extremely spicy. A hot red pepper – peperoncino rosso - known as il diavolillo, features in many dishes. This peperoncino might be minced and added to olive oil, then mixed with spaghetti, or added to other sauces, vegetables or meat. Molise also produces lentils: those from Capracotta are said to be amongst the best in Italy. Traditionally in Molise, people would eat a one-dish meal, such as this one for lentils with chestnuts and herbs, which comes from Italy for the Gourmet Traveller and appears here with permission. It's easy to make at home.
Method
Ingredients Serves 6
The day before you prepare this dish, carefully rinse and then soak the lentils in lukewarm water. When it is time to start cooking [link widoczny dla zalogowanych], drain the lentils and then place them in a sturdy pot. Fill it with cold water just until lentils are covered. Add the bay leaf if you wish.Cover and cook over low heat until lentils are tender but not mushy - about 20 to 30 minutes. While the lentils are cooking, heat the lard or oil in a pan.When it is hot, add the chestnut pieces and cook for 5 minutes. Make sure they do not burn. Dilute the tomato paste in the warm water and then add the mixture to the chestnuts. Add the basil, marjoram or thyme, salt, pepper and peperoncino.Cook over medium heat, stirring periodically, until the chestnuts soften. When the lentils are done, remove the bay leaf and then add the chestnut-tomato mixture. Stir to combine and cook overa very low heat for 10 minutes. Then serve.
Now try this traditional fava bean puree from Puglia, or read about gourmet travel in the Marche, also from Italy for the Gourmet Traveller.