Stuffed lettuce in broth
Instructions
Cut the veal into small pieces and sauté in butter with bay leaves.
Blanch the brains and Sweetbreads in boiling water.
Drain and add the veal.
Sauté for a few minutes.
Cut the meat and put it in a bowl.
Chop together the parsley, garlic, marjoram.
Cut mushrooms, softened in water and wrung into small pieces.
Add chopped herbs and mushrooms to the meat, add the eggs, egg yolk, parmesan, a pinch of nutmeg, salt and pepper and mix well.
Clean the lettuce, choosing the best leaves.
Wash them and let them cook for 2 minutes in boiling water.
Drain the leaves and placing them on a napkin.
Put a little stuffing on them and roll them up into cylinders.
Close the leaves with a little kitchen and cook them in the broth.
Remove the thread a moment before serving lettuce rolls.
Serve soup with addition of gravy.
Wine: Ormeasco, Rosé, Riviera di Ponente (Liguria), 1-2 years, or Lagrein Rosato or Lagrein Kreitzer (Trentino-South Tyrol), 1-2 years.
Ingredients and dosing for 4 persons
- 200 g of lean veal
- 15 g of butter
- 2 leaves of laurel
- 100 g of sweetbreads
- 100 g of grated parmesan cheese
- 100 G = = Brain
- 1 bunch of parsley
- 1 pinch of marjoram
- 15 g of fresh mushrooms
- == 1 whole egg
- 1 egg yolk
- 1 pinch of nutmeg
- Salt
- Pepper
- 3 lettuce salads
- 200 cl of meat broth
- 2 tablespoons of meat sauce alla genovese
- For the meat sauce alla genovese:
- 200 g of cut beef
- 1 coarsely chopped carrot
- 1/2 coarsely chopped onion
- 15 g of olive oil
- 8 g of butter
- 1/2 cup of red wine
- 1 tomato
- 10 g of softened dried porcini mushrooms
- 3 g of flour
- Meat broth