TABELIAAUTHENTIC RECIPE
Lattuga Stufata alla RomanaRoman-Style Braised Romaine Lettuce
Romaine lettuce braised in garlic-infused olive oil, a side dish rooted in Rome’s tradition of cooked leafy vegetables.
AUTHENTICITY SCORE
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Ingredients (4 servings)
- Romaine lettuceCut lengthwise into 4 wedges, keeping the base attached.2 heads
- GarlicPeel and lightly crush.2 cloves
- Extra virgin olive oil40 ml
- Salt4 g
- Black pepper1 g
Method
Prepare the lettuce and garlic
- 1 Remove damaged outer leaves from 2 heads of romaine lettuce and cut lengthwise into 4 wedges, keeping the base attached.
- 2 Wash the cut lettuce under running water and shake off excess water lightly. Do not dry the leaves: their remaining moisture is needed for braising.
- 3 Peel and lightly crush 2 garlic cloves.
Ready when
Proceed when the bases remain intact and the lettuce holds its wedge shape.
Infuse the oil with garlic
- 1 Put 40ml extra virgin olive oil and the garlic in a large frying pan over low heat.
Ready when
Proceed when the garlic edges are pale golden and its aroma has infused the oil.
Braise
- 1 Arrange the lettuce cut-side down in the pan, sprinkle evenly with 4g salt and cover.
- 2 Braise over medium-low heat for 8–10 minutes, turning once during cooking.
Ready when
Proceed when a bamboo skewer slides easily into the core and all the leaves have wilted to a deep green.
Evaporate the liquid and finish
- 1 Remove the lid, raise the heat slightly and cook off the liquid in the bottom of the pan for 2–3 minutes.
- 2 When almost no liquid remains and the cut faces are lightly browned, finish with 1g freshly ground black pepper.
About this dish
Rome has a long tradition of cooking leafy vegetables with oil and garlic. As illustrated by ripassata, in which chicory or chard is boiled and then sautéed, leafy greens in Lazio have long appeared beside meat as thoroughly cooked dishes rather than raw salads.
Braised lettuce belongs to this same tradition of home cooking. Lettuce, often thought of as a salad vegetable, takes on a completely different character when softened in garlic-infused olive oil, revealing the sweetness and slight bitterness of its leaves.
It is still served in Roman homes and trattorias alongside lamb or chicken main courses. Unshowy but characteristic of Roman kitchens, it makes full use of the vegetable.
Bring the full course home next weekend.
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