Burgher-Style Lentils, or Lenticchie alla Borghese: I'm not sure what gives these lentils their social position; the recipe is in any case Ligurian. To serve 6 you'll need:
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 1/4 pounds (1 k) green lentils
- A sweet red onion, minced (a Vidalia onion could work)
- 5 tablespoons extravirgin olive oil
- A ladle full of hot broth
- Salt and freshly ground pepper
Preparation:
Soak the lentils overnight in abundant water. The next day drain them and refill the pot with cold water to cover. Bring it to a boil and cook the lentils for a half hour. In the meantime, mince and sauté the onion in a broad pot until it is lightly browned. Drain the lentils, reserving the cooking liquid, and add them to the onion. Stir in the broth and cook, covered, for about 20 minutes, stirring occasionally lest they stick down and burn. Should they look like they're drying out, add some of the reserved cooking liquid. Once they're done, season them to taste with salt and pepper and serve them hot, with boiled meats, or whatever you prefer. These will also be perfect with a
cotechino or zampone on New Year's Eve.
