Unexpectedly Delicious

I set out a few nights ago to try a new recipe from Yotam Ottolenghi’s Plenty. This beautiful, vegetarian cookbook is one of my favorites and I have never been disappointed by a dish. But, as good as the green lentils with tomatoes and Gorgonzola turned out, the pan roasted Black Cod we had to accompany it completely stole the show. It was rich, buttery and perfectly cooked. And the best part? Ready in under 10 minutes.

Pan-Seared and Roasted Black Cod

I followed this video, but used butter instead of oil. Yes, we eat real butter in the Capalbo house.

Castelluccio lentils with tomatoes and Gorgonzola

For the tomatoes
5 plum tomatoes
8 thyme sprigs (I used 10-12)
1 tbsp olive oil
2 tbsp balsamic vinegar

Preheat the oven to 275 degrees. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with parchment paper.
Arrange thyme sprigs on top of them .
Drizzle olive oil and balsamic vinegar over tomatoes. Sprinkle with salt.
Roast for 1 1/2 hours (I roasted them for closer to 1 hour 45 minutes), or until semi-dried. Discard the thyme and allow to cool.

Slow roasted tomatoes take some time, as their name indicates, but if you can make the time they are more than worth it. Especially wonderful in the winter, when most tomatoes are greenhouse grown and void of flavor, these turn out sweet and bursting with character.

1 small red onion, very thinly sliced
1 tbsp red wine vinegar (I would use 2 tbsp next time)
1 tbsp Maldon sea salt (I used regular sea salt)
1 1/3 cups Castelluccio lentils (I used French green lentils)
3 tbsp olive oil
1 garlic clove, crushed
black pepper
3 tbsp chopped parsley
3 tbsp chives (I omitted these)
4 tbsp chopped dill
3 oz mild Gorgonzola, crumbled (I would use feta next time)
**I added lemon which was a nice compliment to the richness of the cheese

Place red onion in a medium bowl, pour over the red wine vinegar and sprinkle with sea salt. Stir, then leave for a few minutes to allow onion to soften.

Place the lentils in a pan of boiling water (the water should come 1 1/4 inches above the lentils) and cook for 20-30 minutes or until tender. Note–I had to add water a few times to allow lentils to cook thoroughly.
Drain well in a sieve and add to sliced onion along with the olive oil, garlic and some black pepper. Stir to mix and leave aside to cool down.
Once cool, add the herbs and gently mix together. Taste and adjust seasoning.

To serve, pile up the lentils on a large plate or bowl, integrating the Gorgonzola and tomatoes as you build up the pile. Drizzle the tomato cooking juices on top and serve.

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