Zucca e Lenticchie
Lentils have long been a staple of rustic Italian cuisine, offering a quick and affordable way to feed a crowd. In this dish they are paired with our Zucca, whose pumpkin-like shape catches the lentils like little bowls. Hearty, satisfying, and simple to prepare (it only requires one pot and can come together in less than an hour), this recipe is perfect for a last-minute gathering. Top with a basil-dotted whipped ricotta for an extra special touch.
INGREDIENTS
MAKES FOUR-SIX SERVING
For the Whipped Ricotta - Optional
- 16-ounce container whole-milk ricotta cheese
- 1 cup fresh basil leaves
For the Pasta
- 4 ounces pancetta or bacon, diced
- 1 large yellow or white onion, diced
- 1 large carrot, diced
- 3 cloves of garlic, minced and divided
- 1 tablespoon tomato paste
- 16 ounces brown lentils, picked over and rinsed
- 1 tablespoon extra virgin olive oil
- Up to 5 cups chicken broth
- 2 inch piece of Parmesan rind
- 16 ounces Sfoglini Semolina Zucca
- 1 cup grated Parmigiano Reggiano, plus more to serve
- Kosher salt, to taste
- Minced parsley, to serve
DIRECTIONS
If making the whipped ricotta, process the ricotta in a blender or food processor until smooth and creamy. Add the basil leaves, process again until finely chopped, and transfer to a container. Refrigerate until ready to serve.
Heat a dutch oven over medium low heat. Add the pancetta and cook, stirring occasionally, for approximately 10 minutes or until the fat has rendered and the pancetta is crisp. If it’s taking longer, raise the heat slightly, but be careful not to brown the pancetta too much.
Adjust the heat to medium and add the onion and carrot to the pan. Cook, stirring frequently, until the onion is translucent and softened, lowering the heat if it begins to brown. Add 2/3 of the garlic, cook for approximately 1 minute, then add the tomato paste and stir it in. Let the tomato paste cook, stirring regularly, until it’s darkened a bit, approximately 2 minutes.
Add the lentils and olive oil and stir until the lentils are combined with the onion mixture. Add broth to just cover the lentils, along with the Parmesan rind. Bring to a simmer, then adjust the heat to medium low and cover.
Cook the lentils for 20 minutes, then uncover and add the Semolina Zucca along with more broth or water if necessary. Simmer for 10 minutes, stirring occasionally (and gently) to make sure the Zucca cooks evenly. The pasta and lentils should not be submerged; if the dish appears dry, add more broth or water in small increments until the pasta is cooked through.
Taste the pasta for doneness and for flavor. Once it’s cooked through, remove from heat and stir in the grated Parmigiano Reggiano and salt to taste.
Serve topped with the reserved pancetta, minced parsley, and additional Parmigiano Reggiano. Offer whipped ricotta on the side, if using.
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Chef's Note: To make the dish vegetarian, omit the pancetta and use 1-2 tablespoons of olive oil to cook the onions. Swap the chicken broth for vegetable broth.
Be careful not to add too much liquid to the lentils or pasta. Lentils do not absorb a lot of liquid, and the dish can become soupy if too much is added. Adding just enough broth or water to cover the lentils at the beginning of cooking should be enough for both the lentils and the pasta when it’s added, but a little more might be needed. If using another pasta, begin checking the pasta at 6 minutes.
Pasta Swaps: This recipe would also work well with Radiators, Cavatelli, or Cascatelli by Sporkful.