At their New York restaurant Lentini, Enzo and Giuseppe Lentini are committed to serving only original Italian cuisine. True to the wishes of their customers, they recently introduced rice pasta, available now only in Italy, to the menu. This pasta contains half the carbohydrates of regular pasta and less fat. They were invited on the "Today" show to share their recipes, which can also be made with regular wheat pasta.
Pasta Riso PinoEnzo and Giuseppe Lentini
In a sauce pan add oil, sliced garlic, diced yellow tomatoes, salt and pepper to taste and simmer for 10 minutes on medium heat.
While the tomato mixture is cooking, roast the peppers on an open flame until the outside of the pepper is well done and easy to peel off when cooled. Then dice and add to sauce pan. (Put to the side 1/2 ounce of raw, diced red pepper to decorate dish at the end.)
Boil the string beans in 2 quarts of water, and after 5 minutes add the pasta to the water. Cooking the beans and pasta together, gives the pasta additional flavor. When the pasta is done after 6 to 8 minutes strain the pasta and beans together. Add the sauce to the pasta and string beans, mix well and grate the hard ricotta into the dish. Garnish with reserved red pepper.
9123348604826048760486extra virgin olive oil1cup1 cup extra virgin olive oilgarlic4clove4 cloves of garlic slicedyellow tomatoes1pound1 pound yellow tomatoes, with seeds taken outsalt and pepperSalt and pepper to tastebell peppers22 red bell peppersrice pasta1pound1 pound rice pastaitalian baby string beans0.5pound1/2 pound Italian baby string beansricotta salata2ounce2 ounces ricotta salata (hard ricotta used for grating)
Pasta Riso With Parsley Pesto and Mussels Enzo and Giuseppe Lentini
Boil 2 quarts cold water and add salt to taste. When water is at a steady boil, add pasta. In a sauté pan add the puree of roast tomatoes and the mussels. Puree the parsley into pesto with the garlic, and olive oil. When the pasta is done after 6 to 7 minutes, drain well. Add the pasta to the sauce, and then add the parsley pesto and stir until blended.
9123348604826048760486rice pasta1pound1 pound rice pastatomatoes44 medium vine ripe tomatoes, pureed and roastedmussels0.5pound1/2 pound cultivated mussels without shellitalian parsley1bunch1 bunch of Italian parsley (leaves only, no stem)garlic2clove2 cloves of garlicextra virgin olive oil0.5cup1/2 cup extra virgin olive oilsalt and pepperSalt and pepper to taste