Stewed Romaine Lettuce with Smoked Bacon and Green Peas
4 servings
20 minutes
This recipe is taken from Josh Eggleton's book "England, England. A Gastronomic Journey", published this year in Russian.
Calories343.2kcal
Proteins7.3grams
Fats29.6grams
Carbohydrates10.3grams
Romano lettuce
4
pc
Green peas
200
g
Bacon
4
pc
Shallot
1
head
Butter
50
g
Thyme
1
stem
Dry white wine
50
ml
Whipping cream 33%
150
ml
Parsley
15
g
Ground black pepper
to taste
Salt
to taste
1
Chop the shallots into small cubes. Cut the romaine into halves. Slice the bacon into short strips. Finely chop the parsley.
- Shallot: 1 head
- Romano lettuce: 4 pieces
- Bacon: 4 pieces
- Parsley: 15 g
2
Melt butter in a saucepan, add shallots, and sauté for a minute until translucent.
- Butter: 50 g
- Shallot: 1 head
3
Add bacon, cook for another two minutes.
- Bacon: 4 pieces
4
Add romano, green peas, and thyme. Season with salt and pepper. Pour in the wine, bring to a boil, cover with a lid, and cook for two minutes over medium heat.
- Romano lettuce: 4 pieces
- Green peas: 200 g
- Thyme: 1 stem
- Ground black pepper: to taste
- Salt: to taste
- Dry white wine: 50 ml
5
Add cream, bring to a boil, and cook on low heat for another minute.
- Whipping cream 33%: 150 ml
6
Remove the saucepan from the heat, sprinkle the stewed salad with parsley, and immediately call everyone to the table.
- Parsley: 15 g
