Dec 21

½ pound brown lentils
salt
2 tablespoons extra-virgin olive oil, plus extra
2 cloves garlic, minced
6 anchovy fillets packed in salt, rinsed, drained, minced
1 cup canned plum tomatoes
4 cups fish stock
freshly ground pepper
3 tablespoons parsley, chopped, plus extra for garnish

Place lentils in a pot and add enough water to cover them. Season with salt and bring to a boil. Lower the heat, cover and simmer for 30 minutes, adding more water if necessary. In a pot over medium heat, warm the olive oil. Add garlic and anchovies and cook until garlic is golden and anchovies dissolve, about 2 minutes. Add tomatoes and cook for another 3 minutes. Add lentils, their cooking liquid and the stock, season with salt and pepper and bring to a boil. Lower the heat and stir in the parsley, cover and cook for another 15 minutes to allow the flavors to combine and for the liquid to reduce slightly. To serve, ladle the soup into 6 individual bowls, drizzle with olive oil, and garnish with parsley. Serves 6

HAPPY HOLIDAYS to everyone!!

Generous Full-Bodied Red

  • This article was featured in the November-December 2011 issue of our e-magazine CIBO. For more recipes, subscribe to CIBO!
Dec 17

 

1 c. orange juice
1 c. blackberry juice
1⁄3 c. cognac
13⁄4 c. spumante

1. Pour 1 c. orange juice and 1 c. blackberry juice into a carafe. Add 1⁄3 c. cognac and transfer to the refrigerator to chill. 2. Place a bottle of spumante and 4 flutes in the coldest part of the refrigerator. 3. Remove the carafe from the refrigerator when ready to serve and add 13⁄4 c. spumante. Mix well and serve in the chilled flutes garnished with mint leaves. Makes 4
  • For more recipes subscribe our e-magazine CIBO. One year subscription only $ 9.95! To subscribe, please click here.
Dec 7

6 canned whole, plum tomatoes, roughly chopped
4 mint leaves, julienned, plus extra
1 clove garlic
salt
extra-virgin olive oil for drizzling
4 slices Tuscan bread, halved and lightly toasted

1. In a skillet over medium heat, add the tomatoes, mint, and garlic. 2. Season with salt, drizzle with olive oil and cook for 30 to 35 minutes, until a thick sauce forms. 3. Remove the garlic and top each bread slice with some of the tomato sauce. Serve garnished with additional mint leaves. Serves 4

Replace: mint with basil
Replace: canned tomatoes with fresh ripe tomatoes

A medium to full-bodied red wine, such as Sangiovese di Romagna

  • For more recipes subscribe our e-magazine CIBO. One year subscription only $ 9.95! To subscribe, please click here.