Stuffed lettuce rolls
Servings 4
Ingredients
For rolls
- 12 large lettuce leaves I opted for Roman lettuce
- 300 g stale bread
- q.b. milk or water and olive oil
- 200 g mixed minced meat
- 80 g grated Parmigiano reggiano
- q.b. salt
- 10 chopped basil leaves
- 60 g finely chopped pitted green or black olives
For breading
- 1 whole egg
- q.b. breadcrumbs
- q.b. salt and olive oil
Instructions
- Select the large external leaves of the lettuce. Wash and blanch them in boiling salted water. Drain and place them on a clean kitchen towel and let cool.
- In a bowl, soften stale bread with milk (or water and a few tablespoons of olive oil).
- Squeeze the bread, then put it back in the bowl and add mince, grated Parmesan, a pinch of salt, chopped basil, and olives (which you can replace with 5 g capers, rinsed under running water and again chopped with a knife).
- Knead.
- Using your hands, take some of the mixture, shape small cylinders, and wrap them in a leaf until you run out of lettuce leaves, making sure to cover the filling.
- Let rest on a tray for 10 minutes.
- In a deep dish, place the whole egg with a drizzle of olive oil and a pinch of salt and beat with a fork. On another plate, arrange the breadcrumbs.
- Dip the rolls in breadcrumbs, then in egg and again in bread.
- Grease the bottom of a skillet with plenty of olive oil and add more as needed during cooking. Cook the lettuce rolls over medium heat on a small stove, turning frequently, for 3-4 minutes per side or until golden brown.
- Serve the rolls hot with a side dish.
- Store leftovers in the refrigerator. The next day, you can consume them cold, cut into slices, with mayonnaise sauce.