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  • Roman recipes
    Puree of lettuce leaves with onions

    • 6 small lettuces
    • ½ tsp (2.5ml) bicarbonate of soda
    • A pinch of pepper, lovage, celery seeds, dried mint, origano.
    • 1 finely chopped onion.
    • 1 tbsp (15ml) wine
    • 1 tbsp (15ml) olive oil
    • 1 tsp (5ml) anchovy essence
    • Plunge the lettuces into a pan of boiling water with the bicarbonate of soda, and simmer for 2 minutes, drain, then chop finely
    • Grind the pepper, lovage, celery seed, mint, origano and onion in a bowl.
    • Add the wine, oil and anchovy essence.
    • Cook gently in a saucepan for 30 minutes, pour over the lettuce, and serve.
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