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JUNE 28
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Rome Travel Guide

Pasta and lentil soup


Ingredients for six persons:
  • 300 grams of small pasta
  • 300 grams of lentils
  • 100 grams of streaky bacon
  • 2 cloves of garlic
  • 1 onion
  • 1 celery
  • tomato sauce
  • Roman pecorino cheese
  • salt
  • oil
  • pepper
Fry in a pan the chopped bacon with the onion opportunely cut, half glass of tomato sauce, garlic, salt, pepper, and the whole celery that you’ll remove when the sauce is ready. Leave to flavour and add the lentils (previously left to soak in water overnight), cover with abundant water and leave it cook for about one hour and half. When the lentils are well cooked, check that there is enough water and then add the pasta. Add salt, pepper, one tablespoon of oil and a generous amount of cheese.


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