Fagioli con la lattuga

Beans with romaine lettuce

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

From the Roman Jewish tradition.


  • about 2 pounds (1 kg) romaine lettuce
  • leaves from 1 small


Discard the outer leaves from the romaine heads and cut the remainder into strips. Chop the parsley leaves. Crush the garlic clove. Heat the broth in a pot.

Put the garlic in a saucepan with the oil. Cook over medium heat for about 5 minutes, or until the garlic has colored slightly, then discard the garlic. Add the lettuce, parsley, and a pinch each of salt and pepper and sweat over lo