TURBANTINI DI LATTUGA ROMANA LETTUCE WITH ONIONS AND ANCHOVIES

1/4 C. + 3 Tbsp Extra Virgin Olive Oil
2 Very Large Heads Romaine Lettuce – Approx. 2 lbs
1/3 C. Italian Parsley – chopped
Extra Virgin Olive Oil – for drizzling
1 1/4 C. Onions – thinly sliced
6 Flat Anchovies – chopped
Sea Salt
Freshly Ground Ground Black Pepper
1-2 Tbsp. White Wine Vinegar
1/2 C. Water

This recipe actually translate to “little turbans of romaine lettuce” so you will see why the “twirling”!

Heat oven to 375º. 

Line a rimmed baking sheet with parchment paper.

Combine ¼ cup of olive oil with thinly sliced onions, ½ cup of water and anchovies in a medium sized saucepan and gently bring to a simmer. Cook, stirring occasionally for about 15-20 minutes just until the onions are translucent and softened.

Meanwhile, without cutting thru the root ends, cut the lettuce into quarters.  Wash and then gently shake out the excess water but leave just a little moisture to help in the cooking.

Arrange the lettuce on the prepared baking sheet and drizzle with the 3 tbs of olive oil. Season with a sprinkling of salt and a good grinding of black pepper. Bake on middle shelf of oven for 10 minutes and then remove lettuce to a cutting board.

Add parsley and vinegar to the saucepot that contains the onions and stir well to combine.

Cut off the root ends of the lettuce to disengage the leaves.  Use a fork to twirl each piece into a circular mound and transfer to serving plates or one large platter. Top the mounds with the onion mixture and any of the juices that have accumulated. Sprinkle with a little more pepper and serve warm.

NOTE: This can be part of your antipasti or as a side dish to your main meal. It was a dish that my Uncle Armando served often however, he sometimes just chopped the lettuce in bite size pieces instead of twirling.  This really makes it a little easier to eat even though not as pretty.

BUON MANGIATA!

PEAR, WALNUT AND GORGONZOLA SALAD

1/2 Tsp. Balsamic Vinegar
2 1/2 C. Romaine Lettuce – torn
1 Tbsp. Butter
1/2 C. Gorgonzola Cheese – crumbled
1 tsp. Extra Virgin Olive Oil
1 Large Firm Pear – sliced
Walnuts – Shelled and in large pieces

Romaine should be torn into bite-size pieces.  Combine the vinegar and oil, toss with the torn romaine, and set aside.

Melt the butter in a skillet.  Add the pear slices and walnuts.  Sauté until the pear slices are lightly browned. Add the pear slices and walnuts with the butter to the lettuce and toss lightly.  Top with gorgonzola cheese. 

NOTE: This is a great salad for a luncheon and also works very well as an after dinner salad.

BUON MANGIATA!