INGREDIENTS:
 | 300 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 |
|
PREPARATION:
| 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. |
|