Lettuce stuffed with dried fruit and mint
In our "stuffed vegetables" series, today we're featuring this Lettuce Stuffed with Dried Fruit and Mint. The recipe is by Cesare Battisti, a Milanese chef and host at the Ratanà restaurant. In his cuisine, his highly sophisticated technique never overwhelms the more intimate and family-friendly aspect of each dish.
- 15 praline hazelnuts
- 8 almonds with the peel
- 6 anchovy fillets
- 6 walnut kernels
- 4 sun-dried tomatoes in oil
- 4 small heads of oak leaf lettuce
- 1 spring onion
- fresh pecorino cheese
- lemon
- mint
- fennel
- extra virgin olive oil
- sale
- Chop the almonds and walnuts.
- Cut the anchovy fillets into small pieces.
- Blend the praline hazelnuts with a powerful blender until you obtain a cream.
- Cut the dried tomatoes into strips and the spring onion into julienne strips.
- Open the lettuce leaves and stuff them with chopped dried fruit, hazelnut cream, spring onion, and grated pecorino cheese to taste.
- Prepare a vinaigrette with 4 tablespoons of oil and 1 of lemon juice, a pinch of salt and season the heads, finishing with mint and fennel leaves.
How do you prepare stuffed lettuce?
The recipe for lettuce stuffed with dried fruit and mint is very quick and easy: open the lettuce leaves and stuff them with chopped walnuts and almonds, hazelnut cream (made by blending hazelnuts), julienned spring onions, strips of sun-dried tomatoes, chopped anchovy fillets, and grated pecorino cheese to taste. Dress with a vinaigrette of oil, lemon, and salt and garnish with mint leaves and fennel.
Also discover the chef's roast-stuffed horn peppers.
