John Myers
Pasta: Capelli D´ Angeli Con Lenticchie
The perfect pasta: capelli d´ angeli con lenticchie recipe with a picture and simple step-by-step instructions.
- 50 g Streaky bacon
- 1 piece Onion
- 1 piece Clove of garlic
- 1 piece Carrot
- 1 piece Fresh celery
- 1 piece Leek (approx. 10 cm)
- 2 Stalk Parsley
- 200 ml Dry white wine
- 80 g Lentils brown
- 100 g Capelli d´angeli
- 5 tablespoon Extra virgin olive oil
- Salt and pepper
- Soak the lentils in white wine and let stand for about an hour.
- Clean the soup vegetables, peel the onion and clove of garlic. Dice the streaky bacon and all the vegetables and fry in hot oil.
- Add the fried vegetables to the lentils and slowly cook everything together in the wine for about 30 – 40 minutes. If necessary, add a little water so that nothing burns. The lentils should have a soupy consistency.
- Season the lentils with salt and pepper.
- Now add the noodles to the lentils and cook for about 5 – 8 minutes until soft.
- Arrange the pasta on warmed plates, pour a good dash of olive oil over it and decorate with a few leek rings.
- Note 7: You can also use thin spaghetti for this dish. But please break them into pieces approx. 3 – 4 cm in size before cooking. The cooking time is then extended accordingly.
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