¼ cup diced double-smoked bacon
½ onion, finely diced
1 medium-sized carrot, finely diced
1 stalk celery, finely diced
1 tablespoon dry Amontillado
1 cup De Puy lentils
3 cups chicken stock
1 tablespoon chopped black truffles,
preserved truffles or truffle purée (optional)
¼ cup finely grated Idiazabal (smoked sheeps milk cheese)
1 tablespoon Sherry vinegar
4 poached eggs
4 slices pata negra ham
1 tablespoon olive oil
In a medium-sized saucepan over medium high heat, brown the bacon. Add the onion, carrot and celery, lower the heat to medium, and cook until softened but not browned. Add the Amontillado and scrape up any bits that have stuck to the bottom of the pan. Add the lentils and enough chicken stock to cover them. Add a pinch each of salt and pepper and let simmer for 45 minutes, adding more chicken stock as needed.
When the lentils are soft, stir in the truffle paste and the cheese. Add Sherry vinegar to taste.
Divide into four bowls. Serve with a poached egg garnished with a slice of ham.
Pairing recommendation: a dry Oloroso, such as Osborne’s Bailen Dry Oloroso or a light to medium-bodied Amontillado, the Gonzalez-Byass Amontillado VORS del Duque in particular
This recipe is featured in the print edition of the June 2009 issue.
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