Cristina Roffi, La Spezia
(Yield: 4 servings)
1 Romaine lettuce head
STUFFING:
1 ounce dried porcini mushrooms
2 tablespoon fresh marjoram leaves
2 garlic cloves
1 cup coarse breadcrumbs, soaked in milk and
squeezed dry
2 eggs
¼ cup freshly grated Parmesan cheese
salt and freshly ground pepper
~
1 egg white (beaten)
6 tablespoons extra-virgin olive oil
5 cups broth (chicken or beef)
4 slices day-old Italian bread
1. Remove outside leaves of lettuce and extract heart. Wash and dry 12 leaves and set aside.
2.Soak mushrooms in lukewarm water for 30 minutes.
3.Drain mushrooms and chop along with lettuce heart. Combine with stuffing ingredients. Mix. Set aside.
4.Bring pot of water to boil, drop in 12 lettuce leaves, and blanch for approx. 1 minute. Carefully remove leaves and place on clean towel. Pat dry.
5.Starting at large end of leaf, add some prepared stuffing. Brush inside leaf with egg white.
6.Fold in sides and lightly roll (they should look like a small package). Insert a toothpick to secure.
7.Warm 2 tablespoons of oil and 1 cup of broth in skillet over low heat. Add lettuce rolls and cook covered for a few minutes, turning occasionally. Bring rest of broth to boil in separate saucepan.
8.Brush slices of bread with remaining oil and toast in oven preheated to 350°F until golden.
9.Place slice of bread in bottom of each soup bowl, top with 3 lettuce rolls, and fill with hot broth.
Season with salt and freshly ground pepper. Serve immediately.