Yield: 4 servings
|3 cups||Castelluccio lentils|
|6 tablespoons||Virgin olive oil|
|½ medium||Red onion, chopped into|
|⅛ \N||Thinch dice|
|3 \N||Cloves garlic, thinly sliced|
|\N \N||Plus 2 whole cloves|
|2 \N||Sage leaves|
|2 cups||Chicken broth|
|¼ pounds||Tuscan or Umbrian country|
|6 ounces||Best quality extra virgin|
|\N \N||Olive oil|
Wash and drain lentils and pick through for pebbles.
In a 3quart sauce pan, heat oil until smoking. Add onions, sliced garlic and sage. Cook until softened but not brown, about 6 to 8 minutes. Add lentils and chicken stock. Add water to 1 inch over lentils and bring to a boil. Lower heat and simmer for 25 to 30 minutes, keeping the level of the liquid just over the lentils by periodically adding water. Season with salt and pepper to taste.
Ladle into bowls and lay slices of salami in center. Grill bread and rub each slice with a garlic clove. Place the garlic bread over salami. Drizzle with olive oil and serve.