100 gmlardo, cut into 5mm pieces (see note)1Spanish onion, finely chopped2 clovesgarlic, finely chopped1carrot, peeled and finely chopped1 stalkcelery, finely chopped250 gmsmall green lentils2fresh bay leaves1½ litre (6 cups) chicken or vegetable stock½ qty fresh pastaTo serve:finely grated parmesan
Heat a large saucepan over medium heat, add lardo and sauté for 5 minutes
or until golden. Add onion and garlic and cook for 5 minutes or until softened. Add carrot and celery and cook for another 2 minutes. Add lentils, bay leaves and stock and simmer for 45 minutes or until lentils are tender and stock is reduced. Season to taste with sea salt and freshly ground black pepper.
Bring a large saucepan of salted water to the boil over high heat. Cut fresh pasta into rough pieces, then add to boiling water and cook for 3 minutes. Using a slotted spoon, add stracci to lentils and stir to combine. Serve scattered with parmesan.
Note Lardo is the Italian name for pork back
fat. It's available from butchers but may need to be ordered