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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drop the pancetta into the food processor bowl, and pulse several times, to chop the meat into small bits. | 2. Scrape all the chopped pancetta right into a heavy 5- to 6-quart saucepan. | 3. Put the onion, carrot, celery, and sage leaves into the empty food processor bowl, and mince together into a fine-textured paste or pestata. | 4. Put the butter and olive oil into the saucepan with the minced pancetta, and set over med-high heat. | 5. Cook, stirring, as the butter melts and the fat starts to render. | 6. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. | 7. Clear a space on the pan bottom and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata. | 8. Increase the heat, pour in the wine, and cook, stirring, until the wine has almost completely evaporated. | 9. Pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to a boil (add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso). | 10. Cover the pan, and decrease the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to deepen the flavors. | 11. Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10-15 minutes. | 12. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. | 13. If the dish is thickening more than you like, lower the heat and cover the pan completely. | 14. If it seems too thin, remove the cover and cook at a faster boil. | 15. When the rice and lentils are fully cooked, turn off the heat. | 16. Stir in the scallions and grated cheese. | 17. Serve in warm bowls, passing more cheese at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	2	ounces	cut	50.4333	0.0	11.22	0.2833
onion	1	cup	cut	64.0	14.944	1.76	0.16
carrot	1	cup	cut	52.48	12.2624	1.1904	0.3072
celery	1	cup	cut	16.16	2.9997	0.6969	0.1717
sage leaf	6			50.4333	0.0	11.22	0.2833
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
wine	1/2	cup		22.705	0.3226	0.0478	0.0
hot water	8 -10	cups		0.0	0.0	0.0	0.0
kosher salt	1	tablespoon		50.4333	0.0	11.22	0.2833
lentil	1 1/2	cups	rinsed	122.43	25.5717	10.3488	0.6353
grain rice	1 1/2	1/2		50.4333	0.0	11.22	0.2833
scallion	1	cup	chopped	32.0	7.34	1.83	0.19
parmigiano reggiano cheese	1/2	cup	grated	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.