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Smothered Boston Lettuce with Pancetta

Pomodori e Vino Posted on by

We’re on page 507. I’ve cooked 62 dishes so far. I’ve completely enjoyed almost all of them. And when I was totally convinced I wouldn’t, I surprised myself by loving a few new things.
Now I have finally come to a dish that I didn’t enjoy. (Fortunately, Dan loved it.)
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The fault doesn’t lie with the recipe. This is how I often make other greens. The fault lies with my strange aversion to Boston Lettuce. It’s a textural thing for me. Boston lettuce is about the last leafy green I would choose to buy. Does anyone else think it has a strange rubbery aspect to it?
As you can see here, the ingredients promise a delicious outcome.
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The onion and pancetta are sauted in the oil over a medium heat. Cooking until the onions become a deep gold.
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The lettuce is added to the pan and cooked briefly to begin the wilting process. Then salt is added and the pan covered before cooking until tender. It makes a beautiful dish and looks very pretty on the plate, but, I’m sending Dan to Longboat if he wants it again.
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Comments

Smothered Boston Lettuce with Pancetta — 4 Comments

  1. I love all of the ingredients…but together I’m not so sure. Your photos certainly make it look scrumptuous!
    Deborah responds: Mindy, Dan said it was a delicious combination. For me it isn’t the mix of ingredients, its the variety of lettuce.

  2. It looks lovely Deborah. The pancetta is beautifully browned.
    I like Boston lettuce, but raw, for salads. I have not tried this with Boston lettuce, but I have done something similar with Napa or Savoy cabbage.

  3. I’m not sure if I have every had Boston lettuce to be honest. I don’t know if this would work for me – I’ve never been a fan of cooked lettuce in any form.

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