Lentils San Stefano Recipes

MINESTRA DI LENTICCHIE E ZAFFERANO DI SANTO STEFANO DI SESSANIO

Steps:

• Rinse the lentils and soak them in cold water for 1/2 hour. If you are using a variety of lentils other than those recommended, leave them to soften in the cold water overnight.
• Lightly toast the saffron threads, then dissolve them in 2 tablespoons of warmed Cognac.
• In a large soup pot over a medium flame, warm 2 tablespoons of the olive oil and heat the pancetta. Scent the fats with the garlic, softening it but taking care not to color it. Add the bay leaf, the lentils, six cups of cold water, the saffron, the tomatoes, and the sea salt. Over a moderate flame, bring to a simmer and cook the lentils for 1/2 hour or until they are soft but not collapsing. Remove from the heat, add the red wine vinegar and stir it well into the soup.
• Permit the soup to rest, uncovered, while you warm a little olive oil in a sauté pan and sauté the bread well on all sides. In a small bowl with a wire whisk, beat the cream with the cloves and the remaining 1 tablespoon of Cognac just until it begins to thicken.
• Ladle the soup into warm bowls, add a few bits of the sautéed bread, and float a spoonful or two of the perfumed cream over each. Drink good red wine and continue to drink it after the soup with thick shards from a fine, aged pecorino.

LENTILS SAN STEFANO

Steps:

• Bring 3 cups water and bay leaf to a boil in a 2- to 3-quart saucepan, then add lentils and simmer, uncovered, 2 minutes. Remove pan from heat and let lentils soak 1 hour. Drain lentils in a colander.
• Cook pork fat in a 6-quart heavy pot over moderate heat, stirring occasionally, until deep golden and some fat is rendered, 6 to 8 minutes, then discard solids. (If using bacon, transfer with a slotted spoon to paper towels to drain and reserve for garnish.)
• Add oil to fat in pot and heat over moderately high heat until hot but not smoking, then fry bread, turning once, until golden, about 1 minute total. Transfer toasts to paper towels to drain and lightly season with salt. Add potatoes to fat in pot and sauté, stirring, until golden, 7 to 8 minutes. Transfer with a slotted spoon to fresh paper towels to drain.
• Add onion and garlic to pot and sauté, stirring, until golden, 6 to 8 minutes. Stir in lentils, tomatoes with their juice, sugar, salt, pepper, and remaining 5 cups water and simmer, uncovered, stirring occasionally, until lentils are just tender and stew is thickened, 40 to 45 minutes. Discard bay leaf and stir in potatoes, basil, oregano, and salt and pepper to taste. Thin stew with water if desired, then serve over toasts or with toasts on the side. Sprinkle with bacon if using.
• *Available at specialty foods shops and natural foods stores.