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Florentine Tripe



Lentil Stew


300 grams (approx. 10.6 ounces) of Castelluccio lentils
50 grams (approx. 1.8 ounces) of strip pancetta
half of a Tropea red onion
extra virgin olive oil
4 peeled plum tomatoes
1.5 quarts of meat stock
salt and pepper


Place the thinly-sliced half of an onion in a pan with extra virgin olive oil. Fry it lightly, then add the cubed pancetta. After about 5 minutes, add the raw lentils (after having carefully washed them). Mix and add the peeled plum tomatoes. Mix and add a little broth. Let it cook for about two hours, gradually adding more broth and adding salt and pepper to taste. Serve hot with crostini on the side.

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