Name: Lattughe farcite (Stuffed romaine lettuce)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 4 small heads romaine lettuce; 1¾ ounces (50 g) oil-packed anchovy fillets; 3½ ounces (100 g) pitted black olives; 1 tablespoon salt-packed capers, rinsed thoroughly to remove the salt; 4 tablespoons medium-fruity extra-virgin olive oil; salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

From the Roman Jewish tradition.

Ingredients

4 small heads romaine lettuce
1¾ ounces (50 g) oil-packed anchovy fillets

Method

Discard the tougher outer lettuce leaves and any damaged leaves from each romaine head. Leave the others attached to the core. Rinse and drain the heads well.

Drain the anchovies, then chop together the anchovies, capers, and olives. Put the mixture in a bowl and add 2 tablespoons of the oil