26 January, 2016

Prosciutto Cotto & Lentils

Comments : 4 Posted in : Main Dish, Pork on January 26, 2016 by : Cook Plate Fork Tags: Aquaculture of salmon, Asian cuisine, Atherosclerosis, Avocado oil, Bay leaf, Best of Vegas, France, garbanzo beans, Garlic, Italian, Lentil, lentils, Olive oil, Phaseolus vulgaris, Prosciutto, Prosciutto Cotto, Protein, tomato paste, United States

Prosciutto cotto literally means “cooked ham.” It’s a popular cold cut in Italy, that is brined pork hindquarter that has been slowly cooked with its skin on to retain moisture.

Prosciutto cotto usually contains less salt than cooked American ham which makes prosciutto a good recipe substitute.

Lentils have 18 grams of protein per serving, making them the third highest level of protein than any other plant food.

Garbanzo beans or chickpeas and wheat berries both have 12 grams of protein per serving.

Out of all the varieties that are grown for consumption, the French Green Lentils are considered the most flavorful, having a delicate peppery taste.

They originated in Puy France, though today they are also grown in Canada (highest production) Italy and the United States.

The French variety lentil hold their shape well while only taking about 30 to 40 minutes to cook.

Prosciutto Cotto and Lentils

2 medium stalks celery, diced

2 medium yellow carrots, diced

1 small sweet potato, peeled and diced

1 tablespoon minced garlic

1 small red onion chopped

1/2 cup tomato paste

4 1/2 cups broth, your choice beef – chicken – vegetable

3/4 pound prosciutto cotto – about 2 slices 1/2 inch cut, cut into 1/2 inch x 1/2 inch squares

3 tablespoons olive oil

3 tablespoons avocado oil

In a large soup pot over medium heat, add olive oil and minced garlic – sauté until fragrant.

Next add prepared onion – carrots and sweet potato and mix together.

Next add rinsed lentils and mix in. Then add tomato paste and stir being sure ever lentil is coated.

Add broth, place lid on pot and simmer 30 minutes or until lentils are cooked.

After 30 minutes there will be only about 1 cup or so of broth – drain and set aside – leave lentil mixture in soup pot.

In a warm pan with avocado oil add some prosciutto fat with prepare prosciutto cotto and sauté in oil until meat is warmed.

We used refined high heat (to 550 degrees) avocado oil, which has no flavor, therefore not contaminating or changing the smoked flavor of the prosciutto cotto.

Remove meat and mix with lentil mixture.

Spoon Prosciutto Cotto and Lentils to a platter and serve.

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If you love the flavor of lentils, then you really enjoy preparing Lentils & Purple Sweet Potato Stew

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