Lettuce with tomatoes stewed in wine
6 servings
30 minutes
Braised lettuce in wine with tomatoes is a refined dish of author cuisine that combines the tenderness of greens and the richness of white wine. Lettuce, usually associated with fresh salads, reveals new flavor dimensions as it softens and absorbs the aromas of onion and tomatoes. The delicate acidity of the tomatoes complements the velvety texture of the braised leaves, while a bouillon cube adds depth to the flavor bouquet. Historically, braising vegetables in wine is found in Mediterranean cuisine where natural flavors and simplicity of preparation are valued. This dish is perfect as a light dinner or a side for fish and white meat, and serving it with an aromatic sauce highlights its culinary elegance.
1
Wash the lettuce and trim the stems. Slice the onion into thin rings. Peel the tomatoes and cut them into 4 pieces.
- Lettuce: 6 pieces
- Onion: 1 head
- Tomatoes: 3 pieces
2
Heat oil in a pot, place onions at the bottom, and layer lettuce on top — arrange tomatoes in between. Lightly salt, add wine, and cook on low heat for 5 minutes.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Lettuce: 6 pieces
- Tomatoes: 3 pieces
- Salt: to taste
- Dry white wine: 175 ml
3
Dissolve the broth cube in 475 ml of warm water and gradually add the resulting broth — cook for 15 minutes until the lettuce is tender. Transfer the lettuce to a long dish and drizzle with sauce.
- Bouillon cube: 0.5 piece