Lentils from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Taruschi
Soak the lentils overnight, drain and wash them, and check for stones. Fry the Parma ham in the olive oil with the onion and celery. When the vegetables are soft, add the lentils and stir in for a ...
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Cooking tools:
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Stove
Ingredients
- salt
- freshly ground black pepper
- 1 stick celery, finely chopped
- 2 tablespoons extra-virgin olive oil
- stock
- 400 g/14 oz lentils (Puy or Cavelluchi)
- 90 g/3½ oz Parma ham, finely chopped
- 1 onion, finely chopped
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