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.
More Hearty Stews
Go to recipe (2 of 10)
Subscribe to Food & Wine magazine
Become a fan
Follow us