Try them with smoked salmon, as a variation of the traditional lentils with pancetta.
Origin
Italy can boast many varieties of lentils, but the most prized cultivars hail from Umbria, where the microclimate is most favorable for growing this legume. In addition to the famous Castelluccio di Norcia lentils, another particularly popular type is from the Colfiorito plateau, where a marshy lake has made the land very fertile. Colfiorito lentils are small, very tender and delicate, and can vary in color from yellow to red to green. They’re grown year round and sold dried or pre-cooked in cans or jars. Colfiorito lentils get their name from the area where they’re produced, because the region is exactly what gives them their taste and appearance. They’ve been added to the list of Traditional agricultural products of Umbria.
Cookit
This variety has such a tender texture that they cook quickly without needing to be soaked. In Colfiorito, lentils are traditionally stewed in an earthenware pan for an hour, with sautéed prosciutto, carrots, celery and onions, and flavored with a bit of white wine. They’re also excellent for purée, and make the ideal pairing for many meats. Colfiorito lentils with sausage are another typical Umbrian recipe — filling and tasty, they’re perfect for wintertime, especially if you try them with a full-bodied red wine.
Did you know
Lentils are extremely nutritious, containing about 25% protein, 53% carbohydrates and 2% vegetable fat. They’re high in protein with a good amount of sugars, while low in fat, and rich in vitamins, minerals and fiber. They contain isoflavones, a substance that “purifies” the body. They’re recommended for their antioxidants and for people who have problems with iron levels.
