Lentils Con Prosciutto
Posted March 3, 2006 – 6:24 pm in: Italian, Mediterranean
Yield:4
* 9 oz prosciutto, cubed (250g)
* 2 x white cooking onions, thinly sliced
* 1/2 cup extra virgin olive oil (120ml)
* Sprig of rosemary
* 2 x hot peppers, diced
* 2 x 19 oz canned lentils, drained and rinsed (2 x 540ml)
* Pinch of salt
Directions:
1. Sauté prosciutto and onions in a frying pan with extra virgin olive oil, rosemary and hot peppers on high heat until the prosciutto and onions are browned.
2. Add lentils to pan. Cook for a few minutes so that the lentils absorb flavours of the other ingredients. Add a pinch of salt but be cautioned that the prosciutto is already quite salty.
3. Remove rosemary sprig and plate. Serve warm or at room temperature
Technorati Tags: Cooking, Recipes, Italian, Lentils
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