By David Rocco’s Dolce Vita
– 9oz prosciutto, cubed (250g)
– 2 white cooking onions, thinly sliced
– 1/2 cup extra virgin olive oil (120ml)
– Sprig of rosemary
– 2 hot peppers, diced
– 2 x 19oz canned lentils, drained and rinsed (2 x 540ml)
– Pinch of salt
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.
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.
Remove rosemary sprig and plate. Serve warm or at room temperature.
Yield: 4 servings
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