My whole culinary point of view is Simple to Spectacular, I love taking simple ingredients and turning them into sensational dishes that steal the show.
Today, let's talk Parmigiano Reggiano. I picked up a hefty hunk from Eataly's fabulous cheese arena and am putting it to fantastic use. Truthfully, I enjoy shaving off a few slices of the cheese, pouring a glass of Chianti and calling it a day because this cheese is a diva, and does a fine job on all her own. When I manage not to eat the whole thing, I also enjoy shaving it a top salads, pasta, foccacia or my favorite bowl of lentil soup.
This is my mom's recipe for Lentil Soup and honestly I have yet to taste a recipe better than her's. My mom's lentils are creamy, flavorful and keep you coming back for more. Mom's lentil soup was a staple on the menu at my restaurant The Power Grill, customer's just could not get enough. To take this recipe to a whole other level, I top it with the Parmigiano Reggiano- it is truly sublime!
|My Mom Maria|
2 cups of dried lentils
4 cups of water for
2 tbsp of olive oil
2 small potatoes diced
3 cloves of garlic chopped
1/2 small onion chopped
1 tomato chopped
Soak Lentils in water over night
In saute pan, sweat onions and garlic in oil 3-5 minutes until soft
Add in tomato cook 2 minutes
Add veg to lentils, toss in potatoes, season with salt and pepper- cook 45 minutes on medium heat or
Top with Parmigiano Reggiano and Enjoy!