Lentil, Mushroom & Pancetta Casarecce Brodo - San Remo
Quick and easy Lentil, Mushroom & Pancetta Casarecce Brodo recipe from San Remo—45-minute meal with artisan pasta and rich flavors.
Ingredients
- Artisan San Remo Casarecce No553
- ¼ cup olive oil
- 1 garlic clove, slightly crushed
- 150g pancetta, diced small
- 2 celery stalks, diced finely
- 1 sprig of thyme
- 4 large field mushrooms, sliced
- 1 tbsp tomato paste
- 400g tin of brown lentils, drained and rinsed
- 700g tomato passata
- 1 ½ litres chicken stock
- 1 cup of small basil leaves
- Salt & pepper
- 100g grated pecorino
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