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Recipe from Italian Cooking & Living Magazine Full Story > Recipe by Kevin Ascolese, Executive Chef at Salve! Ristorante Italiano, Dallas, Texas For the shrimp: 8 shrimp, U-12 size, peeled and deveined 8 thin slices pancetta For the relish: 3 ouncesFull Story > Recipe from Italian Cooking & Living MagazineFull Story > Recipe from Italian Cooking & Living Magazine Full Story > Recipe from Italian Cooking & Living MagazineFull Story > Recipe from Italian Cooking & Living MagazineFull Story >
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- 11 ounces brown or green lentils
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 thin slices prosciutto, cut in small stripes
- ½ cup dry white wine
- 1 teaspoon saffron threads
- 3 cups vegetable stock
- salt
Rinse the lentils well. Heat the vegetable stock in a small pot. Meanwhile, in a different medium pot heat the olive oil. Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes. Add the lentils, cook for another 2-3 minutes, and pour the white wine. Add the saffron and cook until the alcohol has evaporated, 4-5 minutes. Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered. Add water or more stock if necessary. Serves 6
Recipes courtesy of Italian Cooking & Living magazine. Click here to subscribe today for more delicious recipes!
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