Italian Cheese Club - Monthly Cheese Deliveries From Italian Cooking and Living
Italian Olive Oil Club - Monthly Olive Oil Deliveries from Italian Cooking and Living
Italian Wine Club - Monthly Wine Deliveries from Italian Cooking and Living
Italian Table Club - Discounts at fine restaurants and on products from the Italian Culinary Institute Store
RESTAURANTS
GOURMET STORES

Steamed Lentils with Saffron

A web-exclusive recipe from Italian Cooking and Living

11 ounces brown or green lentils
4 tablespoons olive oil
1 medium onion, finely chopped
3 thin slices prosciutto, cut in small stripes
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




Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes


Magazines
italian cooking and living magazine
The Magazine of La Cucina Italiana