-
1
Rinse the lentils and soak them in cold water for 1/2 hour.
-
2
If you are using a variety of lentils other than those recommended, leave them to soften in the cold water overnight.
-
3
Lightly toast the saffron threads, then dissolve them in 2 tablespoons of warmed Cognac.
-
4
In a large soup pot over a medium flame, warm 2 tablespoons of the olive oil and heat the pancetta.
-
5
Scent the fats with the garlic, softening it but taking care not to color it.
-
6
Add the bay leaf, the lentils, six cups of cold water, the saffron, the tomatoes, and the sea salt.
-
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
Remove from the heat, add the red wine vinegar and stir it well into the soup.
-
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
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
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
Drink good red wine and continue to drink it after the soup with thick shards from a fine, aged pecorino.
