Cold spaghetti with lettuce cream
Cold spaghetti with lettuce and raspberry cream is a quick and easy first course that you can enjoy cold, as in this case, or warm or even hot if you prefer.
- 320 g spaghetti
- 200 g lattuga mista (Lollo, Riccia, Romana...)
- 125 g lamponi
- 120 g olio extravergine
- sale
- Per la ricetta degli spaghetti freddi alla crema di lattuga e lamponi, cuocete gli spaghetti al dente. Conditeli con poco olio e stendeteli in una placca a raffreddare.
- Mondate e lavate la lattuga mista, quindi sbianchitela per 2 minuti in acqua bollente.
- Frullate in crema 100 g di lattuga cotta con l’olio e una piccola presa di sale.
- Condite gli spaghetti con la crema di lattuga, completate con il resto della lattuga cotta, i lamponi e, a piacere, foglie di lattuga fresca.
Spaghetti with Lettuce Cream, Our Recipe
To make the lettuce cream, blanch the lettuce in boiling water for a few minutes, then blend it with oil and salt. As an alternative to raspberries, you can season the lettuce sauce with 1 tablespoon of raspberry vinegar: it will add just the right amount of acidity and enhance the flavor of the vegetables. Use the lettuce cream to dress spaghetti as soon as it's drained or after it's cooled.
How do you choose a good lettuce?
Observe it: the color should be bright green. The leaf tips, the core, and the base of the head should be clear and intact. Finally, feel the head: it should be firm, compact, and crunchy.
What is the best lettuce?
We especially like Lollo, Iceberg (also known as Brazilian), Romana or Marulla, and Gentile lettuce; instead of the classic Cappuccio, opt for the more delicate baby lettuce. All are very versatile, but with different consistencies, and can be used from appetizers to desserts.
How do you preserve lettuce?
The ideal is to place it in a paper bag, or in a damp cloth and then keep it in the lowest drawer of the refrigerator.
A sustainable idea for using the whole head of lettuce
You can use lettuce as a base for vegetarian spring rolls: cut the lettuce stalks, base, and heart into small pieces and sauté them in a pan with a little oil and other diced vegetables. Stuff the leaves with the cold mix and seal them up like a parcel: they'll be a delicious appetizer.
Procedure
- Step 1: For the cold spaghetti with lettuce and raspberry cream, cook the spaghetti al dente. Drizzle with a little oil and spread it out on a baking sheet to cool. Step 2: Clean and wash the mixed lettuce, then blanch it for 2 minutes in boiling water. Step 3: Blend 100g of cooked lettuce with the oil and a pinch of salt into a cream. Step 4: Dress the spaghetti with the lettuce cream, garnish with the remaining cooked lettuce, the raspberries, and, if desired, fresh lettuce leaves.
