Hearty Fregola with Lentils and Prosciutto Crudo

Fregola with Lentils
Category: Main Courses
Servings: 4

Ingredients:

Instructions:

1. Prepare the Lentils: Begin by rinsing the lentils under cold running water. There’s no need for soaking, as lentils cook quickly.

2. Prepare the Base for the Sauce: Trim the ends of the leeks and remove the first couple of layers. Slice the leeks into thin rounds. Set aside.

3. Prepare the Prosciutto: Slice the prosciutto crudo into thick slices (about 3-4mm) and then cut them into thin strips.

4. Cook the Leeks and Prosciutto: Heat the olive oil in a large pan over low heat. Add the sliced leeks and sauté for 6-7 minutes, stirring occasionally, until they soften. Add the prosciutto strips and continue cooking for an additional 2-3 minutes.

5. Add the Tomato Passata and Lentils: Pour in the tomato passata and stir well. Add the lentils to the pan and season with salt and pepper to taste. Mix the ingredients thoroughly.

6. Add the Broth: Pour in 500g of vegetable broth. Stir everything together, and let the mixture simmer. If the mixture starts to dry out, add a bit more broth as needed.

7. Cook the Fregola: Once the lentil and prosciutto mixture is ready, add the fregola. Cook it like a risotto, stirring frequently and adding broth one ladle at a time as it absorbs the liquid. Cook the fregola for about 30 minutes, but adjust the cooking time depending on the specific type of fregola you’re using, based on package instructions.

8. Finish the Dish: Once the fregola is cooked, chop the marjoram finely and stir it into the dish for added flavor.

9. Serve: Plate the fregola with lentils and serve immediately. This comforting dish is perfect for a cozy dinner and will surely be a hit at your table.

Enjoy your delicious Fregola with Lentils, a perfect blend of hearty flavors and rich textures, ideal for any meal occasion.