4. Lentils with Pancetta
Recipe courtesy of Mario Batali
Fifteen restaurants in three states
Serves 6
½ lb. small lentils, preferably Castellucio
1 carrot, halved
1 onion, halved
1 celery rib, halved
2 tbsp. Dijon mustard
2 oz. pancetta, in one piece
2 tbsp. extra-virgin olive oil
Maldon or other flaky sea salt
coarsely ground black pepper
Put the lentils in a medium pot, add water to cover 2 in., and bring to a simmer. Add the vegetables, mustard and pancetta, reduce the heat, and simmer gently until the lentils are tender, about 20 minutes. Drain, reserving ¼ cup of the cooking liquid, and transfer to a large bowl.
Remove the vegetables and pancetta from the lentils; discard the vegetables. Coarsely chop the pancetta and combine with the lentils. Add just enough of the reserved cooking liquid to moisten the lentils, then add the oil and season with salt and pepper. Serve or let stand at room temperature for 1 hour to bring out the flavors. (The lentils can be refrigerated for up to 3 days; bring to room temperature before serving.)