Stuffed and braised lettuce
Instructions
Bring to a boil a large pot of salted water.
Remove the withered leaves of lettuce, wash them carefully without separating the leaves.
emerge them in boiling water and boil for 10 minutes.
Meanwhile, Peel onion and chop finely.
Peel the garlic and tritatelo.
Melt the butter in a small saucepan, heat the Pan and the onion and garlic.
Add couscous, stir a minute with a wet spatula with 10 cl of broth, bring to a boil, add salt, pepper, simmer 5 minutes to fire, until all the liquid is absorbed.
Minced veal and ham.
Peel the other onion and chop finely.
Grate the carrots, wash them and cut them into cubes.
Drain the lettuce, raffreddatele under water and place them on a towel.
Pour the couscous into a bowl, add the veal and ham, egg, chopped parsley, salt, pepper and a pinch of nutmeg.
Mix well.
Open the leaves and place the quarter of filling in Center of each.
Close by folding the leaves around the stuffing and keep the locks linking them with kitchen.
Heat the oil in a saucepan or in a pan from the bottom often containing just the lettuce.
Saucepan, heat the onion and carrots.
Cover, simmer for ten minutes at moderate flame.
Add the bouquet of smells.
Place onion on lettuce and carrot Saute, cover with the remaining broth, bring slowly to a boil.
Tightly cover the Pan or skillet and let it cook very sweet for forty-five minutes.
After this time, drain the lettuce, remove wires and arrange on a serving dish.
If you remain very liquid in saucepan keepn lively focus up to reduce it to 10 cl.
Add the Madeira and cream, heat a minute.
Make sure it is the right of sale, filtered the sauce over lettuce and serve immediately.
Ingredients and dosing for 4 persons
- 4 great lettuce salads
- 50 g of couscous
- 250 g of veal
- 100 g of ham
- 2 large onions
- 2 carrots
- 1 tablespoon of chopped parsley
- 1 egg
- 2 tablespoons of cream
- 1 clove of garlic
- 30 cl of chicken soup
- 2 tablespoons of olive oil
- 20 g of butter
- 1 bunch of smells
- Nutmeg
- 2 tablespoons of madeira wine
- Salt
- Pepper