The scent of prosciutto and aged cheese linger in the air of Di Palo’s Fine Food Store in Little Italy, luring customer after customer to place an order with the shop’s owner, Lou Di Palo. But if you’re not eating these delicacies alone, what’s the best way to cook them?
Lou vouches for his mother’s lentil soup, which calls for prosciutto and Parmigiano-Reggiano cheese. “It’s fast and full of flavor,” he says.
On Mondays, Viola Di Palo, used to prepare the soup from seven ingredients, (if you don’t count the extra virgin olive oil, and we don’t.) Lou Di Palo says to buy Umbrian lentils as they are his favorite.
He published this recipe and many others in the knowledge-packed book, Di Palo’s Guide to the Essential Foods of Italy.
Lentil Soup with Prosciutto by Lou Di Palo
Serves 6-8 people
Ingredients:
extra Virgin Olive Oil
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
1 large tomato, diced
½ prosciutto, diced
1 pound of quality green lentils (preferably from Umbria)
Kosher salt - freshly ground black pepper
freshly grated Parmigiano Reggiano for garnish
Method:
Heat about ¼ of olive oil in a large soup pot over medium-low heat. Add the carrots, celery, yellow onion, tomato, and prosciutto, and sauté until softened, about 6 to 10 minutes or until tender.
Add the lentils and 8 cups of water. Turn the heat to medium-high and bring to a simmer, then reduce heat and let the soup slowly simmer until the lentils are tender, usually 35 to 45 minutes, depending on your lentils.
Once the lentils are done, stir in 4 tablespoons of extra virgin olive oil, letting the soup simmer just a second or two more so the oil is incorporated. Add salt and freshly ground black pepper to taste, then serve in deep bowls, drizzled with more extra virgin olive oil, and topped with plenty of Parmigiano Reggiano.