Along with many other Italian cooks, I have always been intrigued by the fascinating role that plain salad greens can play in cooking. In this book, for example, see the tonnarelli and the grilled endive; in
The parboiled lettuce is wrapped with the butcher’s best bacon, baked for a time, then topped with slices of milk-soaked bread, with beaten egg, nutmeg, and Parmesan, and baked some more until a crust forms on top. The rich taste makes this not only a strikingly interesting side dish but also a worthy course on its own.
© 1986 Marcella Hazan estate. All rights reserved.