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 chicken and veal are cooked in butter then minced.
The minced meat is added to a bowl with tender veggies, herbs and ricotta.
The tender 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 stock (that I had made ahead and frozen).
The whole pot simmers for 30 minutes.
The lettuce rolls are served over a slice of toasted bread and covered with the thickened broth. Next time I will be a little more patient and reduce the broth after removing the tender lettuce rolls.
As lovely as this is... I think next Easter we will still have to have sugar ham and sweet potato souffle for Easter. Marcella and Victor are invited to a southern feast!