Pasta With Lentils Pasta Con Lenticche Lidia Bastianich Food

RIGATONI IN WOODSMAN'S SAUCE

Steps:

• Heat the oil in a large saucepan.
• Add the onions and cook until wilted.
• Add the sausage and cook, breaking it up with a spoon, until no pink remains (about 10 minutes).
• Drain all the fat from the pan and add the mushrooms and butter and cook about 3 minutes.
• Add the tomatoes and simmer genly until thick (another 10 minutes).
• Add 1/4 c.
• ricotta and mix well, then add the peas and half-and-half and let cook another 5 minutes or so.
• Season to taste with salt and pepper.
• Pour the sauce over the cooked rigatoni and mix well over low heat.
• Fold in the remaining ricotta, the parmesan cheese and serve.

OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)

Steps:

• Pour enough water over the potatoes in a large pot to cover them by three fingers.
• Season the water with salt; bring to a boil.
• Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
• Drain potatoes and let stand until cool enough to handle.
• Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
• Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
• *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
• Remove pan from heat and cool to room temperature before adding to the riced potatoes.
• *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
• Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.