Stuffed Lettuce Soup
We just missed this dish for Easter~ Stuffed Lettuce Soup is the traditional Easter dish on the Italian Riviera. I can’t imagine the Mac’s kitchen if I had announced I was bringing lettuce soup stuffed with a baby lamb. It is probably just as well…
Luckily, Marcella’s version is made with veal and chicken, blended with fresh ricotta and parmigiano-reggiano ~ rolled into tender lettuce leaves.
The chicken and veal are cooked in butter then minced.
The minced meat is added to a bowl with tender veggies, herbs and ricotta.
The tender lettuce leaves are blanched to soften them, then stuffed with the meat mixture.
The lettuce rolls are tightly packed into a large saucepan then covered with meat stock (that I had made ahead and frozen).
The whole pot simmers for 30 minutes.
The lettuce rolls are served over a slice of toasted bread and covered with the thickened broth. Next time I will be a little more patient and reduce the broth after removing the tender lettuce rolls.
As lovely as this is… I think next Easter we will still have to have sugar ham and sweet potato souffle for Easter. Marcella and Victor are invited to a southern feast!
Ciao y’all,
Sandi
Sandi, I’ll be at your house for Easter next year!
I’m sure I would enjoy this soup! Anything wrapped in lettuce has to be good for you, right?
Now this looks bloody amazing – I shall have to use up the last of my broth and make this.
Sandi, this looks fantastic and the presentation is beautiful as well.
I love stuffed cabbage rolls, lettuce cups filled with minced chicken, etc. This will be a must-make for me!
Sandi, I love the look of this soup. And I bet the taste matches!
sounds like it was worth the labor of love.
You are entering a unique category, Sandi. I don’t know that many cooks outside of Liguria even know about this soup, let alone make it. They would strain to believe that an American is making Suffed Lettuce Soup. I am proud of you. Hugs. Marcella