A TASTE OF LUCCA'S PIAZZAS, MEDIAEVAL GRAFFITI AND TUSCAN LENTIL SOUP EATEN DURING PANDEMICS

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We spent a few hours in Lucca last week and walked in some of the most beautiful Piazzas. Before leaving we cooked a Tuscan lentil soup waiting for us on our return. This soup, we found out, was eaten during the pandemics, as a protection. We like to think of it as a good omen.

Zuppa di Lenticchie Toscana - Tuscan lentil soup (serves 4)

Ingredients

300 gr. Lentils 1 ½ cups
5 cloves of garlic (3 for the soup + 2 for the garlic bread)
4 tbsp Extra Virgin Olive oil + some extra to top the soup if liked
1 celery stalk
2 tbsp tomato passata
100 gr. (4 oz) Prosciutto (Parma ham) or good cured pork, diced
1 bay leaf
4 slices of bread
4 tbsp of water
Salt and pepper to season

Soak the lentils overnight (Some lentils do not need it)
Put the lentils in a large saucepan and replace the water.
Add a bay leaf.
Bring it to the boil and cook for ½ hour (some lentils might require a different cooking time)
In the meantime cut the garlic, the celery and cube the prosciutto (The soffritto)
Pour 4 tbsp of olive oil in the saucepan and add the soffritto and on low to medium heat lightly fry it for 10 minutes making sure it does not get too hot.
Add the tomato passata and the water and cook for 5 min and turn it off.
In the meantime toast 4 slices of bread and rub garlic cloves onto both sides
Drain the lentils but keep their water in a bowl
Add the lentils to the soffritto you have just prepared and 3 cups of lentils water ( you can add more water if you prefer it.
Cook it for 20 minutes over medium heat (but check it does not get too dry, if it gets too dry add more lentils water.
Season and cook for another couple of mins.
Place a slice of garlic bread in each bowl
Pour the soup into the bowl and serve. If you like you can add a dribble of E.V. Olive oil on top.







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