A mouthwatering side dish that is quick to prepare and also suitable for dieters, substituting cheese with capers and reducing the amount of oil.
Stewed Lettuce
- Preparation time: 30 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 4 heads of romaine lettuce
- 100 gr of Pecorino Romano cheese
- 100 gr of pitted small Gaeta black olives
- Extra-virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Remove the outer leaves from the lettuce. Wash the lettuce well and cut it into four pieces lengthwise.
- Place them in a large pan greased with oil, season with salt, pepper. Stuff them with olives and slices of Pecorino Romano cheese.
- Place the pan on the stove, cover with a lid and stew over medium heat for about fifteen minutes.
- Cook for another five minutes without a lid to allow the vegetable water to shrink. Serve warm.
Tips to ensure the success of the dish:
- The outer leaves, of course, don’t be thrown away. I cut them into julienne strips and either eat them raw in salads or make a frittata with them. The recipe for frittata is here.
- If you don’t like Pecorino cheese you can replace it with a few capers and julienned sun-dried tomatoes.
