cipe sauce: onions and pecorino
Side Dishes from Italy - Emilia-Romagna
stuffed romaine lettuce
stuffed romaine lettuce
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A vegetable that consumption in all seasons is the lettuce, especially in the Roman variety. The elongated leaves, the rugged coastline and the ribs evident also make it suitable for recipes that call for cooking. The baked stuffed romaine lettuce in the pan, for example, is a classic that solves me more than a dinner.
preparation
step 1
Clean the lettuce, removing the outer leaves, if they are not fresh, and the heart. Wash it well, also checking between a leaf and another.
step 2
Leaves stuffed with pecorino strips and wrap the lettuce with prosciutto. Tie the lettuce with the food string, like a roast.
step 3
Grease a large skillet, fry half a chopped onion, then laid the bundle of lettuce and sprinkle with oil. No salt please! Simmer, covered, until it becomes tender.
step 4
The lettuce in the kitchen will release a lot of water, then just wilts remove the lid and turn up the heat a little to make it absorb.
step 5
Serve, remove the string, sprinkle cacioricotta and pink peppercorns. Serve hot.