Recipe courtesy of David Rocco
Lentils con Prosciutto
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

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. 

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