Minestra di Lenticchie e Zafferano di Santo Stefano di Sessanio

1. 1

   Rinse the lentils and soak them in cold water for 1/2 hour.

2. 2

   If you are using a variety of lentils other than those recommended, leave them to soften in the cold water overnight.

3. 3

   Lightly toast the saffron threads, then dissolve them in 2 tablespoons of warmed Cognac.

4. 4

   In a large soup pot over a medium flame, warm 2 tablespoons of the olive oil and heat the pancetta.

5. 5

   Scent the fats with the garlic, softening it but taking care not to color it.

6. 6

   Add the bay leaf, the lentils, six cups of cold water, the saffron, the tomatoes, and the sea salt.

7. 7

   Over a moderate flame, bring to a simmer and cook the lentils for 1/2 hour or until they are soft but not collapsing.

8. 8

   Remove from the heat, add the red wine vinegar and stir it well into the soup.

9. 9

   Permit the soup to rest, uncovered, while you warm a little olive oil in a saute pan and saute the bread well on all sides.

10. 10

    In a small bowl with a wire whisk, beat the cream with the cloves and the remaining 1 tablespoon of Cognac just until it begins to thicken.

11. 11

    Ladle the soup into warm bowls, add a few bits of the sauteed bread, and float a spoonful or two of the perfumed cream over each.

12. 12

    Drink good red wine and continue to drink it after the soup with thick shards from a fine, aged pecorino.

* Per serving · 4 servings · Values may vary.