Serves 4
8 Little Gems
4 tbsp dry white wine
2 tbsp extra virgin olive oil
1 garlic clove
For the stuffing
3 salted anchovies, boned and washed, or 6 anchovy fillets
milk
30 g (1 oz) sultanas
2 tbsp capers
30 g (1 oz) pine nuts
2 garlic cloves
100 g (3 1/2 oz) dried breadcrumbs
1 tbsp black olive purée (see here) or 12 black olives, stoned and chopped
4 tbsp extra virgin olive oil
freshly ground black pepper
First put the anchovy fillets in a saucer and cover with milk. The milk will sweeten the anchovies, making them more suitable for this dish. Leave for 15 minutes or so.
Put the sultanas and capers in a small bowl and cover with warm water. This is necessary to swell the sultanas and to rid the capers of excess vinegar or salt in which they have been preserved. Leave them for 10 minutes and then drain and dry thoroughly.
Blanch the lettuces in lightly salted boiling water for 3 minutes. Drain, reserving some of the water. Refresh under cold water, drain thoroughly, then gently squeeze out the liquid and dry with kitchen paper.
Put the pine nuts in a small cast-iron frying pan, or other heavy pan, and toast them for 2–3 minutes. This brings out their characteristic flavour.
Coarsely chop the pine nuts, sultanas, capers, anchovies and garlic and put in a bowl. Add the breadcrumbs and the olive purée, or chopped olives, and mix in with the oil. Season with pepper. You won’t need to add any salt because of the saltiness of some of the ingredients.
Push the stuffing between the leaves of the Little Gems. Close the bunches up gently and lay them in a saucepan in which they will fit cosily. Add about 4 tbsp of the reserved water in which the Little Gems have cooked, the wine, olive oil and garlic. Cook over a low heat for 20 minutes, turning the Little Gems over once. Do this very gently, using 2 spoons.
Transfer the Little Gems on to a serving dish. Remove and discard the garlic. Taste the juice and check seasoning. If it is too watery, reduce by boiling fast until it is rich in flavour. Spoon over the Little Gems. Serve warm, not hot, or at room temperature.