Umbrian Lentil Stew with Olive-Oil-Fried Eggs
"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...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil, plus more for frying
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2 ounces thinly sliced prosciutto, finely chopped
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1 small carrot, coarsely chopped
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1 small celery rib, coarsely chopped
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1/2 small onion, finely diced
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1 large garlic clove, minced
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1 1/2 teaspoons tomato paste
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1/2 pound Umbrian lentils, or green lentils (1-1/4 cups)
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1 quart low-sodium chicken broth
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Salt and freshly ground pepper
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4 large eggs
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12 arugula leaves
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Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving
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