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Recipe Stuffed Lettuce Soup


Stuffed Lettuce Soup

Recipe yeld 4 servings

Ingredients

200 G Lean Veal
15 G Butter
2 Bay Leaves
G 100 Sweetbreads
100 G Grated Parmesan Cheese
100 G Brain
1 Bunch Parsley
1 Pinch Marjoram
15 G Fresh Mushrooms
1 Whole Egg
1 Egg Yolk
1 Pinch Nutmeg
Rooms
Pepper
3 Lettuce Salad
200 Cl Broth
2 Tablespoons Meat Sauce Genovese
For The Genovese Meat Sauce:
200 G Beef Cut
1 Coarsely Chopped Carrot
1 / 2 Onion, Chopped Coarsely
15 G Olive Oil
8 G Butter
1 / 2 Cup Red Wine
1 Tomato
10 G Dried Porcini Mushrooms Soaked
3 G Flour
Broth

Amount Per Serving Calories: 650


Method

Cut the beef into small pieces and brown in butter with bay leaves.
Blanch the brains and sweetbreads in boiling water.
Drain and add the veal.
Sauté together for a few minutes.
Cut the meat and put it in a bowl.
Mince together the parsley, garlic, marjoram.
Cut the mushrooms, softened in water and squeezed into small pieces.
Add the chopped herbs and mushrooms to the meat, add the eggs, egg yolk, Parmesan, a pinch of nutmeg, salt and pepper and mix well.
Clean the lettuce, choosing the best leaves.
Wash and boil for 2 minutes in boiling water.
Drain the leaves and place them on a napkin.
Put a little 'filling over them and roll them making cylinders.
Close the leaves with a little kitchen and cook in broth.
Remove the wire just before you serve the lettuce wraps.
Serve in soup with the addition of meat sauce.
Wine: Ormeasco, Ros Western Riviera (Liguria), 1-2 years, or Lagrein Rosato or Lagrein Kreitzer (Trentino-Alto Adige), 1-2 years.

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