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Lentil StewINGREDIENTI:300 grams (approx. 10.6 ounces) of Castelluccio lentils50 grams (approx. 1.8 ounces) of strip pancetta half of a Tropea red onion extra virgin olive oil 4 peeled plum tomatoes 1.5 quarts of meat stock salt and pepper PREPARAZIONE:Place the thinly-sliced half of an onion in a pan with extra virgin olive oil. Fry it lightly, then add the cubed pancetta. After about 5 minutes, add the raw lentils (after having carefully washed them). Mix and add the peeled plum tomatoes. Mix and add a little broth. Let it cook for about two hours, gradually adding more broth and adding salt and pepper to taste. Serve hot with crostini on the side.
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