grams (approx. 10.6 ounces) of Castelluccio lentils
50 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
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.