Lettuce in its own juice

4 servings

30 minutes

Lettuce in its own juice is a refined dish of author cuisine where tender young lettuce reveals its natural flavor. The leaves retain their shape thanks to a special binding technique, and frying in olive oil gives the vegetable an appetizing texture. Flour and white wine create a delicate sauce that fills the dish with subtle, exquisite notes. A pinch of salt and a bouillon cube enrich the taste, making it rich and deep. This dish is perfect as a light side or a standalone treat, highlighting the natural flavors of fresh vegetables. Lettuce in its own juice is a simple yet elegant culinary masterpiece that can impress guests and provide true gastronomic pleasure.

Energy value per serving

• Calories: 313.6
• Proteins: 0.5g
• Fats: 30.1g
• Carbohydrates: 3.4g

Ingredients

• Lettuce: 2 pc
• Olive oil: 6 tbsp
• Wheat flour: 1 tbsp
• Dry white wine: 175 ml
• Bouillon cube: 1 pc
• Salt: to taste

Cooking steps

1. Take young lettuce with still unopened leaves, trim the stem, and tie the tips of the leaves to prevent them from unfolding during cooking.

   Required ingredients:

   • Lettuce: 2 pieces

2. Heat oil in a pan, add the lettuce in a single layer, and cook, turning, for 3 minutes. Then sprinkle with flour and pour in wine. Add 350 ml of water, a pinch of salt, and crumble a broth cube – simmer on low heat for another 15 minutes.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Wheat flour: 1 tablespoon
   • Dry white wine: 175 ml
   • Bouillon cube: 1 piece
   • Salt:  to taste

3. Then transfer the lettuce to a plate, drizzle with the sauce left in the pot, and serve immediately.