Italian recipes

Linguine Fine With French Lentils, Escarole And Asiago

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

4 tablespoons extra-virgin olive oil

1 large red onion -- cut 1/8 inch julienne

1 medium escarole head - -- (abt 3/4 lb ), washed, spun dry chopped 1/2 inch pieces to yield 3 cups

1 cup cooked tiny green French lentils

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1 pound linguine fine pasta

1 cup freshly-grated asiago cheese

4 tablespoons extra-virgin olive oil

1 large red onion -- cut 1/8 inch julienne

1 medium escarole head - -- (abt 3/4 lb ), washed, spun dry chopped 1/2 inch pieces to yield 3 cups

1 cup cooked tiny green French lentils

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1 pound linguine fine pasta

1 cup freshly-grated asiago cheese

Preparation / Directions:

Bring 6 quarts Water to boil and add 2 tablespoons salt. In a l2- to 14-inch sauté pan, sauté onion in olive oil until translucent (about 7 to 8 minutes). Toss in escarole and cook over medium heat until wilted yet still bright green. Add lentils and toss to heat through. Season with salt and pepper and remove from heat. Drop linguine into water and boil according to package instructions until al dente. Drain in colander over sink and pour hot pasta into pan with escarole. Toss, stirring well to mix, over medium-high heat about 1 minute. Add grated asiago and toss to mix. Pour into heated serving dish and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5642)

Linguine Fine With French Lentils, Escarole And Asiago

Ingredients:

Preparation / Directions:

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