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| Linguine Fine w/French Lentils, Escarole & Asiago
4 tablespoons of Extra-virgin olive oil
1 large Red onion; cut 1/8" julienne
1 medium Escarole head - (about 3/4 lb ),chopped 1/2" pieces to yield
1 cup of cooked tiny green French
Salt, to taste
Freshly-ground black pepper;
1 pound of Linguine fine pasta
1 cup of freshly-grated asiago cheese |
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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. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5642 broadcast 02-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-09-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l. Back to Linguine Recipes |
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