About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Braised Leeks with Parmesan Cheese | Main | Sautéed Mushrooms with Olive Oil, Garlic, and Parsley, Two Methods »

Smothered Boston Lettuce with Pancetta

We're on page 507. I've cooked 62 dishes so far. I've completely enjoyed almost all of them. And when I was totally convinced I wouldn't, I surprised myself by loving a few new things.

Now I have finally come to a dish that I didn't enjoy. (Fortunately, Dan loved it.)


The fault doesn't lie with the recipe. This is how I often make other greens. The fault lies with my strange aversion to Boston Lettuce. It's a textural thing for me. Boston lettuce is about the last leafy green I would choose to buy. Does anyone else think it has a strange rubbery aspect to it?

As you can see here, the ingredients promise a delicious outcome.


The onion and pancetta are sauted in the oil over a medium heat. Cooking until the onions become a deep gold.


The lettuce is added to the pan and cooked briefly to begin the wilting process. Then salt is added and the pan covered before cooking until tender. It makes a beautiful dish and looks very pretty on the plate, but, I'm sending Dan to Longboat if he wants it again.


Comments (4)


I love all of the ingredients...but together I'm not so sure. Your photos certainly make it look scrumptuous!

Deborah responds: Mindy, Dan said it was a delicious combination. For me it isn't the mix of ingredients, its the variety of lettuce.

It looks lovely Deborah. The pancetta is beautifully browned.

I like Boston lettuce, but raw, for salads. I have not tried this with Boston lettuce, but I have done something similar with Napa or Savoy cabbage.

I'm not sure if I have every had Boston lettuce to be honest. I don't know if this would work for me - I've never been a fan of cooked lettuce in any form.

Marcella Hazan:

I applaud Dan's good palate.

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