| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tuscan |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Castelluccio lentils |
| 6 |
tb |
Virgin olive oil |
| 1/2 |
md |
Red onion, chopped 1/8" dice |
| 3 |
|
Cloves garlic, thinly sliced, plus |
| 2 |
|
Cloves garlic, whole |
| 2 |
|
Sage leaves |
| 2 |
c |
Chicken broth |
| 1/4 |
lb |
Tuscan or Umbrian country bread |
| 6 |
oz |
Best quality extra virgin olive oil |
INSTRUCTIONS
Wash and drain lentils and pick through for pebbles.
In a 3quart sauce pan, heat oil until smoking. Add onions, sliced garlic
and sage. Cook until softened but not brown, about 6 to 8 minutes. Add
lentils and chicken stock. Add water to 1 inch over lentils and bring to a
boil. Lower heat and simmer for 25 to 30 minutes, keeping the level of the
liquid just over the lentils by periodically adding water. Season with salt
and pepper to taste.
Ladle into bowls and lay slices of salami in center. Grill bread and rub
each slice with a garlic clove. Place the garlic bread over salami. Drizzle
with olive oil and serve.
Yield: 4 servings
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net"
<suechef@sover.net> on Jan 31, 1997.
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