COD BAKED WITH PROSCIUTTO
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.
Provided by Nigella Lawson
Categories dinner, easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
- Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.
- Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1440 milligrams, Sugar 0 grams, TransFat 0 grams
PASTA WITH LENTILS
This Italian pasta with lentils is one of the best nourishing meals you can cook using a few cupboard essentials such as dried lentils and pasta. It's an easy yet delicious 1-pot recipe, healthy, vegan and amazingly GOOD.Note: chose US customary or metric/tap on servings to scale quantities!
Provided by Katia
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
- Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
- Add lentils, cumin, tomato paste, broth, and pepper.
- Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
- Taste and adjust the seasoning according to your liking (see notes).*
- Add pasta, cook gently over medium heat until al dente. Stir frequently!
- If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
- Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!
Nutrition Facts : Carbohydrate 92 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Sodium 56 mg, Fiber 28 g, Sugar 8 g, Calories 513 kcal, ServingSize 1 serving
LINGUINE WITH LENTILS AND PROSCIUTTO
Provided by Marian Burros
Categories dinner, lunch, weekday, pastas, main course
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Saute celery, carrot, onion, garlic, jalapeno, pepper flakes and prosciutto in the oil in a large, deep skillet for about 10 minutes, until very soft and fragrant.
- Add lentils and 5 cups water, and bring to a boil. Reduce heat, and boil gently until lentils are soft but not mushy, about 10 minutes. Season with salt.
- Cook the pasta according to the package directions. Drain, and add to the lentil mixture; toss well. Serve topped with chopped red onion.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 6 grams, Carbohydrate 111 grams, Fat 8 grams, Fiber 8 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 527 milligrams, Sugar 6 grams
PASTA WITH LENTILS
Categories Pasta Sauté Vegetarian Quick & Easy Lentil Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a large heavy skillet cook the onion with the thyme in the oil in moderate heat, stirring, until the onion is golden. While the onion is cooking, combine the lentils with 1 1/3 cups water, bring the water to a boil, and simmer the lentils, covered, for 12 minutes. Add the carrot and simmer the mixture, covered for 3 minutes, or until the lentils and carrot are just tender. Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta.
- In a large saucepan of salted boiling water boil the pasta until it is al dente. Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture. Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute. Stir in the parsley and transfer the mixture to a heated serving bowl. Serve the pasta with the Parmesan.
PASTA AND LENTILS
Steps:
- In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
- Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
- If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
- When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.
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- In a large pot, heat the oil over moderate heat. Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15 to 20 minutes longer.
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- Heat a large skillet over medium heat, then swirl in the oil. Add the garlic and cook just until frizzling well at the edges, no more than 30 seconds.
- Toss in the shallot and red pepper flakes. Cook, stirring often, until softened and very aromatic, no more than 2 minutes.
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- Spicy Pineapple Prosciutto Tarts. Pineapple on pizza is a polarizing concept. If you like the flavor combination, though, I’m sure you’ll love these tarts.
- Easy Creamy Prosciutto Cracker Appetizer. If you’re having some people over, and don’t know what appetizer to serve yet, this is it right here. These crackers are the perfect way to get any party started.
- Creamy Garlic Butter Scallops with Prosciutto. Scallops may be the highlight of this dish, but the crispy prosciutto bits surely give them more oomph.
- Easy Make-Ahead Prosciutto Baked Egg Cups. Start your day with something tasty, hearty, and energizing. These egg cups are the breakfast of champions!
- Pasta with Mushrooms and Prosciutto. The name of this dish alone was enough to make me want to try it. I didn’t even need to read the brief, as I knew it would be delicious.
- Linguine Squarcierelli. Linguine squar – what? Don’t be intimidated by its foreign-sounding name. This dish is worth the try. It’s so tasty you’ll even want to add it to your weekly rotation.
- Prosciutto e Melone (Prosciutto and Melon) I don’t know why it took me forever to give this fantastic appetizer a try. Prosciutto and melon are a classic food combination, and I now understand why.
- Prosciutto Pasta with Peas and Parmesan Cheese. This is another pasta dish that’s just off-the-charts delicious. Pasta, prosciutto, peas, and Parmesan: what a lovely combination of colors!
- Prosciutto Crisps. As I said, prosciutto is delicious enough to stand on its own. These crisps prove my point perfectly. While I do enjoy prosciutto in its raw, silky goodness, I also won’t say no when they’re baked to crispy perfection.
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