Courtesy of Chef Micol Negrin from
Rustico Cooking, NY
This delicious soup was prepared by Umbrian chef Angelo Maria
Franchini at NYC cooking school in November 2008, as part
of the Monini tasting, during which we had the opportunity
to taste the season's fresh pressed olive oil direct from
Spoleto, Umbria; this amazingly fragrant olive oil goes by
the name Il Monello. The clean flavors of the soup are a perfect
vehicle for showcasing fruity extra-virgin olive oil..
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Serves 4
| FOR THE SOUP:
- 5 ounces Castelluccio lentils
- ¼ cup plus 2 tablespoons Monini Il Monello
Extra-Virgin Olive Oil
- ½ small yellow onion, minced
- 1 rosemary sprig, leaves only, minced
- 1 tablespoon minced Italian parsley
- 1 garlic clove, minced
- 1/8 teaspoon chili flakes
- 1 ripe tomato, diced
- 4 cups (1 quart) chicken or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
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FOR THE SHRIMP:
- 4 jumbo shrimp, shelled and deveined
- ¼ teaspoon salt
- 1 rosemary sprig, leaves only, minced
- 1 teaspoon minced Italian parsley
- 1 garlic clove, minced
- 1/8 teaspoon chili flakes
- 2 tablespoons Monini Il Monello Extra-Virgin Olive
Oil
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FOR THE BREAD:
- 4 large slices Tuscan bread
- 2 garlic cloves, peeled
- 2 tablespoons Monini Il Monello Extra-Virgin Olive
Oil
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Preparation
Make the soup: Rinse the lentils, pick them over, and
set aside.
Warm 2 tablespoons of the olive oil in a 2-quart pot with
the onion, rosemary, parsley, garlic, and chili. Cook 10 minutes
over medium heat, or until the onion is translucent. Add the
tomato, lentils, and broth, season with the salt and pepper,
and bring to a boil. Cook 30 minutes, or until the lentils
are tender. Adjust the seasoning as needed.
Make the bread: Heat a grill pan over high heat for 5 minutes
and toast the bread until browned lightly on both sides, turning
once, about 2 minutes per side. Rub the bread lightly with
the garlic. Drizzle with the olive oil. Divide the bread among
4 bowls.
Make the shrimp: Toss the shrimp with the salt, rosemary,
parsley, garlic, and chili. Heat the olive oil in a small
skillet until hot but not smoking. Cook the shrimp until it
is pink and cooked all the way through, turning once, about
1 minute per side. Set aside.
To serve: Pour the soup over the bread and serve hot, drizzled
with the remaining ¼ cup of olive oil, garnished with
1 shrimp each. |
