Lentil Pasta Puttanesca

Name: Lentil Pasta Puttanesca
Ingredients: 1/4 lb (124 g) lentil flour, sifted; 1/2 lb (250 g) bread flour; 1/4 lb (124 g) fine durum semolina; 1 tsp (5 mL) salt; 2 large eggs; 1/4 cup (60 mL) water; 1 Tbsp (15 mL) canola oil; 3 oz (84 mL) canola oil; 4 oz (125 g) pancetta, minced; 4 garlic cloves, minced; 2 dried red chile peppers, such as arbol; 5 oz (140 g) onion, diced small; 4 oz (125 g) anchovy fillets, chopped; 5 Tbsp (75 mL) capers; 1/2 cup (125 mL) black olives, pitted, halved; 3 cups (750 mL) Italian plum tomatoes, canned, chopped; as needed, salt; as needed, ground black pepper

www.lentils.org

Lentil flour is a source of fiber and protein, and can be used to add texture, richness, and complexity to many recipes. Lentil flour can be used in baked goods such as muffins and pizza crusts, and...

Keywords

main dish
italian
boiling
foodservice
english

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