Sunday, November 17, 2013
Legumes and Eggs
Starting from a recipe by Nancy Silverton's restaurant chef Matt Molina (Silverton's Italian home is in Umbria) I sautéed chopped prosciutto in a tiny amount of olive oil and added in 2 small carrots, chiles, shallot, and basil leaves I chopped in the food processor along with a chopped onion and several cloves of garlic. I let the vegetables soften for about 7 minutes and then added in 1 Tb of tomato paste. After the tomato paste cooked just a bit I added in 1pound of lentils, 4 cups of chicken broth and 1 cup of water.
I'm to sure why Molina instructed to add another 2 cups of broth after the lentils had simmered for 25 minutes, but I did. and then after another 10 minutes of simmering, as instructed, I added in the last cup of liquid (by now I was using vegetable stock I had saved in the fridge) and let the stew simmer gently for another 10 minutes.
Our girls are enjoying a nice long post molting vacation from laying so I had to use store bought eggs -- the horror - which I lightly fried in the thinest slick of olive oil possible. Serving family style instead of plating as Molina recommended I layered the eggs on top of the stew, drizzled on balsamic vinegar, sprinkled just a whisper of parmesan cheese and a tossed handful of bitter arugula leaves.
Rustic, homestyle Italian