Ingredients
½ pound dried chesnuts½ cup extra-virgin olive oil
4 plump garlic cloves, crushed and peeled
3 sprigs fresh thyme
3 sprigs fresh marjoram
2 bay leaves
1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
4 quart water
8 large fresh basil leaves
1 pound lentils
2 tablespoons kosher salt
freshly grated pecorino
Description
Legumes Are A Specialty Of Growers In L'Aquila, The Big Inland Province Of Abruzzo, And The Pride Of The Region Is The Small, Tender Lentils Grown In The Mountain Village Of Santo Stefano Di Sessanio. Since My Recent Visit To This Remote, Rugged Settlemen
Lidia's Italy
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter