Castelluccio, a hamlet in Italy’s Monti Sibillini National Park, is famous for its tender lentils, which, like French green lentils, retain their shape when cooked. Celery and rosemary are the flavorings for this dish, which is usually served as a contorno, or side dish, with porchetta, Umbria’s famous and spectacular roast pork dish.
SERVES 6
INGREDIENTS
- 3 tablespoons extra-virgin olive oil
- 1 medium sweet onion, such as Vidalia, finely chopped
- 4 celery stalks (including the leaves), chopped
- 1 teaspoon finely chopped fresh rosemary
- 2 cups lentils, preferably French or Italian, rinsed
- 2 cups chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
- 1½ teaspoons salt, plus more if needed
- ½ teaspoon freshly ground black pepper, plus more if needed
INSTRUCTIONS
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the onion, celery, and rosemary and sauté until the onion begins to soften, about 2 minutes. Add the lentils, stock, salt, and pepper and stir to combine. Drizzle with the remaining tablespoon of oil. Lock the lid in place and cook at high pressure for 6 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the lentils, taste for seasoning, and add more salt and pepper if necessary. Transfer to a serving dish and serve warm or at room temperature.
