Imagine a dish that transports you straight to the rustic kitchens of Italy, where every bite tells a story of tradition and flavor. This Braised Olive Puy Lentil Casarecce is not just a meal—it's a culinary journey that combines the earthy richness of Puy lentils, the bold punch of black olives, and the vibrant zest of lemon into one extraordinary pasta experience. Perfect for those seeking a gourmet meal that's both sophisticated and comfortingly delicious, this recipe promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g casarecce pasta
- 1 cup Puy lentils
- 1/2 cup black olives, pitted and chopped
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 small head radicchio, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the Puy lentils thoroughly under cold water and drain. Place lentils in a medium saucepan with 3 cups of water and bring to a gentle boil.
- Reduce heat to low, cover the saucepan, and simmer the lentils for approximately 20-25 minutes until they are tender but still maintain a slight bite. Drain and set aside.
- While lentils are cooking, prepare the radicchio by washing and roughly chopping it into bite-sized pieces. Mince the garlic cloves finely.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Add chopped black olives to the skillet and cook for an additional minute to release their flavors.
- Bring a large pot of salted water to a boil and cook the casarecce pasta according to package instructions until al dente, typically 8-10 minutes.
- Add the cooked Puy lentils to the skillet with olives and garlic, stirring to combine and warm through.
- Drain the pasta and add it directly to the skillet with lentils. Toss gently to combine all ingredients.
- Zest the lemon directly into the pasta mixture, then squeeze the lemon juice over the dish.
- Add chopped radicchio to the skillet and toss quickly, allowing it to slightly wilt but remain crisp.
- Season with salt and freshly ground black pepper to taste. Mix thoroughly to ensure even distribution of flavors.
- Serve immediately in warm bowls, garnishing with additional lemon zest or fresh herbs if desired.
Tips
- Choose high-quality Puy lentils for the best texture and flavor—they hold their shape beautifully and offer a nutty, robust taste.
- Don't overcook the pasta; aim for al dente to maintain a perfect bite and prevent mushiness.
- Toast the garlic briefly to release its aromatic oils without burning, which can create a bitter taste.
- Use fresh lemon zest and juice for a bright, citrusy finish that cuts through the dish's richness.
- Select a radicchio head that looks crisp and deep burgundy for maximum flavor and visual appeal.
- For added depth, consider finishing the dish with a sprinkle of fresh herbs like parsley or basil.
- If you prefer a more intense olive flavor, use a mix of kalamata and black olives.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 18g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
