A very Roman dish, very nutritious, and delicious.
This is a revised and simplified version of a Luigi Carnacina old recipe.
It’s a perfect side dish for meat. If eaten alone, double the quantities.
<br /> Lettuce with Lard
- Preparation time: 20 minutes+ oven
- For 4 servings
- Difficulty: Easy recipe
- Ingredients
- 2 roman lettuces
- 150 grams of lard in thin slices
- 2 onions
- 2 carrots
- 1 cup of vegetable broth
- Salt and pepper to taste
- Extra virgin olive oil to taste
- Instructions
- Preheat the oven to 180°C (350°F).
- Wash the lettuce thoroughly and separate all the leaves. Blanch them for one minute in boiling salted water, drain, and rinse them under ice water to seal the chlorophyll. Once warm and dry, wrap them in the lard slices.
- Chop the onions and carrots into small cubes.
- In an ovenproof casserole, sauté the onions and carrots in oil over low heat. Arrange the lettuce slices and broth on top.
- Bake for about an hour.
- Serve with toasted bread.
