Let­tuce stuffed with ri­cotta, le­mon and pecorino

The Daily Telegraph - Telegraph Magazine - - NEWS -

Serves 4 Try to buy ten­der but­ter­head let­tuces for this recipe be­cause they have no bit­ter­ness. Serve with grilled pork chops.

— 100g butter, melted — 2 but­ter­head let­tuces — 2 tbsp ex­tra-vir­gin olive oil — 1 gar­lic clove, crushed to a purée with a lit­tle salt — 8 tbsp ri­cotta — 4 tbsp pecorino, grated — zest of ½ le­mon — ½ tsp nut­meg, grated — 2 egg yolks

Pre­heat the oven to 180C/gas mark 5.

Brush the base of a 20 x 20cm oven­proof dish with some of the melted butter.

Cut each let­tuce in half, from the root end to the top, ex­pos­ing the pale let­tuce heart. Take off any dam­aged leaves and trim the root if dirty. Cut out the cen­tre of each let­tuce, leav­ing be­hind a sturdy shell of outer leaves. Chop the hearts and put them in a pan with the oil and gar­lic. Cook over a low tem­per­a­ture un­til the let­tuce wilts.

Re­move from the heat and put in a bowl with the ri­cotta, pecorino, le­mon zest, nut­meg, egg yolks and some sea­son­ing. Mix to com­bine.

Take one let­tuce shell and spoon a quar­ter of the mix­ture on to its cen­tre. Place it in the oven­proof dish. Re­peat with the other three shells so you have all four sit­ting snugly in the dish. Brush the ex­posed let­tuce leaves with melted butter.

Bake for 20-25 min­utes, un­til the let­tuces are soft and the fill­ing bub­bles. Serve im­me­di­ately.

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