- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
In Panicale, the small Umbrian town where Nancy Silverton's house is located, Matt Molina bought Umbrian lentils—a small, brownish-green variety grown in Castelluccio. "They have a rich, buttery flavor that's so comforting," he says. Molina simmered them slowly until they were exquisitely creamy.
Ingredient:
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 2 ounces thinly sliced prosciutto, finely chopped
- 1 small carrot, coarsely chopped
- 1 small celery rib, coarsely chopped
- 1/2 small onion, finely diced
- 1 large garlic clove, minced
- 1 1/2 teaspoons tomato paste
- 1/2 pound Umbrian lentils or green lentils (1 1/4 cups)
- 1 quart low-sodium chicken broth
- Salt and freshly ground pepper
- 4 large eggs
- 12 arugula leaves
- Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving
