Monday, 28 February 2011

GOURMET WORDS FROM THE ITALIAN RIVIERA: LATTUGHE RIPIENE - STUFFED LETTUCE LEAVES


Stuffed lettuce leaves are an exquisite 18th century Easter dish. Boiled leaves are stuffed, rolled, cooked in broth or baked. The ripieno is a classical one and includes the lettuce core (fundu de tusciu in the local dialect); alternatives range from sausage to herbs, greens or peas. Wine matching: rosé, DOC Pornassio Sciac-trà or light red, DOC Riviera ligure di ponente Rossese.

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