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Tortiglioni with Galletti (Chantrelles) Mushrooms and Lentils

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(Recipe ID: 559)

Serves 6

Preparation time: 30 minutes; Cook time: 60 minutes

Source: Vito De Carolis

Even the lowly lentil looks beautiful in this recipe.


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  • 1 1/2 cups Fine brown dry lentils
  • 1.1 pounds Fusilli Tortiglioni-spiral shaped pasta *

    Garofalo - suggested

  • 1 1/2 gallons Cold water (12 pints)
  • 4 tablespoons Coarse sea salt *
  • 2 tablespoons Extra Virgin Olive Oil *
  • 1 1/2 Onion, finely sliced
  • 2 Garlic cloves, crushed
  • 2 Bay leaves *
  • 2 cups Galletti mushrooms, sliced *
  • 1 tablespoon Red wine vinegar *

    Ramo d’Oro - Freisa Wine Vinegar - suggested

  • 1 pound Canned tomatoes, sliced up
  • 3 Fresh spring marjorams
  • 1/2 teaspoon Black peppercorn; freshly ground *
  • 1 teaspoon Tomato paste
  • Fine sea salt to taste *


  1. Soak lentils over night.
  2. Next day simmer them in slightly salted water for 40 minutes.
  3. Drain the lentils, set aside and keep warm.
  4. In a large pot, bring 1½ gallons ( 12 pt) of water to rolling boil.
  5. Add the coarse sea salt 4 tablespoons, then add Tortiglioni  pasta and cook until al dente.
  6. Drain well in a colander.
  7. Meanwhile, heat the Extra Virgin Olive Oil in a skillet; sauté onions and garlic with bay leaf, and when the onion begins to turn golden, add mushrooms and red wine vinegar.
  8. Cook for about 10 minutes, then add the tomatoes, and continue cooking until the sauce has thickened.
  9. Then stir marjoram, black peppercorn, and tomato paste into the sauce and season with salt.
  10. Cover and simmer over a low heat for 15 minutes.
  11. In a large serving bowl, combine Tortiglioni pasta, sauce and lentils; toss well and add on top some extra freshly grated black peppercorn before serving.

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