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Lentils con Prosciutto
Recipe courtesy David Rocco
- Total Time:
- 35 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 (9 ounce) piece prosciutto, cubed
- 2 white onions, thinly sliced
- Sprig rosemary
- 2 chili peppers, diced
- 2 1/2 (15-ounce) cans lentils, drained and rinsed
- Pinch salt
Directions
Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.
Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.
© Recipe courtesy David Rocco