We just missed this dish for Easter~ Stuffed Lettuce Soup is the traditional Easter dish on the Italian Riviera. I can't imagine the Mac's kitchen if I had announced I was bringing lettuce soup stuffed with a baby lamb. It is probably just as well...
Luckily, Marcella's version is made with veal and chicken, blended with fresh ricotta and parmigiano-reggiano ~ rolled into tender lettuce leaves.
The meat is cooked in butter then minced.
The minced meat is added to a bowl with tender veggies, herbs and ricotta.
The lettuce leaves are blanched to soften them, then stuffed with the meat mixture.
The lettuce rolls are tightly packed into a large saucepan then covered with meat broth.
The whole pot simmers for 30 minutes.
The lettuce rolls are served over a slice of toasted bread and covered with the thickened broth.
As lovely as this is... I think next Easter we will still have to have sugar ham and sweet potato souflee for Easter. Marcella and Victor are invited to a southern feast!
Ciao y'all,
Sandi
6 comments:
I made your family favorite chicken casserole tonight, and it was a big hit! Have a great weekend....
Debi
Sandi, you make the most "gourmet" looking meals of anyone I *know*! That is beautiful.
It doesn't have to be Easter for me to give this a try. I really like the concept!!
that looks completely delish
Y'all have to see on the Pomodori e Vino post... I got a comment from Marcella herself!
"You are entering a unique category, Sandi. I don't know that many cooks
outside of Liguria even know about this soup, let alone make it. They would
strain to believe that an American is making Suffed Lettuce Soup. I am
proud of you. Hugs. Marcella"
I am tickled pink!!
How interesting...I'd love that....you always intrigue me with your interesting recipes.
Continue to capture my attention.
I am always hungry.
BlessYourWeek
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