Notes From The Taverna -

Notes From The Taverna Series

Lentil Soup
6-8 Portions

1 tablespoon Olive Oil
4 ounces Guanciale, chopped.
You can substitute pancetta if Guanciale is hard to find
2 Garlic cloves, chopped
1 cup Diced Onions
1 cup Diced Carrots
1 cup Diced Celery
2 cups Dried Lentils
12 ounces Plum Tomatoes, Crushed
7 cups Chicken Stock
½ teaspoon Cumin
1 teaspoon Paprika
2 Bay Leaves
1 Lemon, Zested
1 pound Cotechino or your favorite Italian Sausage
Salt & Pepper to taste

In a small pot, 3-quart size is good, cook the Guanciale with olive oil.
Add the Garlic & Onions, cook until translucent
Add the Carrots & Celery
Let the vegetables cook on medium heat for about 10 minutes to bring out the natural sweetness
Add the lentils, tomatoes, stock and spices
Leave the lemon zest until you are ready to serve
Bring the soup to a boil and then down to a simmer for 20-30 minutes
Add the lemon zest and you are done!
The Cotechino or Italian Sausage can be poached off separately and added on top of the soup when serving

Mangia bene!

Executive Chef John Boden brings a classic of Christmas Dinner into your home. Enjoy this recipe and video and let us know if you decide to make Baccala alla Napoletana over the holidays!

Buone Feste!

1. It’s best to buy your Baccala in advance and begin soaking in water immediately
2. Over the course of 4 days, change the water several times each day to eliminate the salt from the fish
3. Next, cut into serving-size pieces and pat dry
4. Lightly dust the fish in seasoned flour
5. Heat the olive oil in a saute pan
6. Once it’s hot, add the fish and cook until it is light brown on one side
7. Add the garlic and when it browns add the White Wine and let it reduce a little
8. Add the remaining ingredients, the stock, tomato sauce, capers, tomatoes, olives, and potatoes
9. Bring this to a simmer and transfer the pan to a 400F oven for 10-15 minutes
10. Finish with fresh Basil or Parsley, whichever you prefer as a garnish

Taverna Now Open To Members For Sunday Dinner