2023 Giro d’Italia - Stage 7: Capua to Gran Sasso d’Italia
The riders are back up into Abruzzo region, where the race started on Saturday, but far gone is the warm, sunny Amalfi coast. Today, the cyclists will finish on a snow-capped mountain! There will be more of that to come when they’re up in the hinterlands of the country next week, but we get a little preview today. On their way along the Abruzzo plains, where lentils are cultivated, they also passed through Navelli Plateau, also known as the “Kingdom of Saffron!” Given both of the delicious culinary items, a meal could not be easier to imagine than these delicious lentils, cooked slowly in an extremely delicious saffron broth.
Lentils in Saffron Stock
1.75 cups green lentils
Olive oil
Onion, peeled and halved
1.5 oz hunk of premium slab bacon, sliced into ¼” batons
¼ cup dry white wine
2 heavy pinches of saffron threads
~4 cups of warm chicken stock
Soak the lentils in water for 6-8 hours.
Pour a few tablespoons of oil into a large stainless skillet, set over medium heat, and brown the ham and onion.
Once everything is sizzling, add in the drained lentils, stirring and toasting for a few minutes.
Stir in the wine, cooking until nearly evaporated.
Meanwhile, add the saffron to a gravy ladle or large spoon and place over a medium flame, toasting the saffron and bringing it to life. This will take a minute or two and you don’t want to burn it, so shuffle the threads halfway through. Bring the saffron to your nose and if it smells delicious and floral, you are good-to-go!
Stir the saffron into the lentil mixture, then pour in enough stock to cover the lentils. Bring to a boil, then reduce the heat and cover to maintain a gentle simmer.
Cook until tender, about 45 minutes, adding more stock or water, if necessary.
Remove the onions from the pan, taste for any seasoning needs and serve immediately.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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