Zuppa di Lenticchie with Salame and Crostini

Yield:
4 servings
Level:
Easy
Ingredients
  • 3 cups castelluccio lentils
  • 6 tablespoons virgin olive oil
  • 1/2 medium red onion, chopped into 1/8thinch dice
  • 3 cloves garlic, thinly sliced plus 2 whole cloves
  • 2 sage leaves
  • 2 cups chicken broth
  • 1/4 pound Tuscan or Umbrian country bread
  • 6 ounces best quality extra virgin olive oil
  • Sliced salami
Directions
  • Wash and drain lentils and pick through for pebbles.

  • In a 3 quart saucepan, 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.


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    Recipe courtesy of Geoffrey Zakarian