I’m cooking out of a cookbook, and it looks like the printer messed up one of the pages.. I’m wondering if anyone can help! It’s the Essentials of Italian Cooking by Marcella Hazan. Her recipe for Stuffed Lettuce Soup is missing half.. ha! page 124
thank you!
by BreadfruitPositive19
8 Comments
Who is Marcella Hazan and why do I see her always mentioned here?
Found this…Marcella’s version is made with veal and chicken, blended with fresh ricotta and parmigiano-reggiano ~ rolled into tender lettuce leaves.
The chicken and veal are cooked in butter then minced.
The minced meat is added to a bowl with tender veggies, herbs and ricotta.
The tender lettuce leaves are blanched to soften them, then stuffed with the meat mixture.
The lettuce rolls are tightly packed into a large saucepan then covered with meat stock (that I had made ahead and frozen).
The whole pot simmers for 30 minutes. The lettuce rolls are served over a slice of toasted bread and covered with the thickened broth.
Hazan admittedly made up most of the recipes.
All content related to her recipes should be classified as italian-american and taken down from this sub
Stuffed lettuce soup??? This sounds Serbian (sarma) or Polish((gołąbki).
Hazan was an italian american cookbook author and as such, she does not belong in this sub
If you search for gołąbki on polish recipes sites you will probably get to the source of this
What happened to the second page?
https://ia601400.us.archive.org/1/items/workout-books/Diet-Nutrition-Supplementation/Cooking/Marcella Hazan – Essentials of Classic Italian Cooking %282010%2C Knopf Doubleday Publishing Group%29 – libgen.lc.pdf
from my own copy:
9. Spread the leaves flat on a work surface. Cut away any part of the central rib that is not tender. On each leaf, place about 1 tablespoon of the mixture from the bowl, giving it a narrow sausage shape. Roll up the leaf, wrapping it completely around the stuffing. Gently squeeze each rolled up leaf in your hand to tighten the wrapping, and set it aside.
10. Repeat the above operation with the remaining leaves, doing them 3 or 4 at a time. No additional salt is needed when blanching them. When the leaves get smaller, slightly overlap 2 leaves to make a single wrapper.
11. When all the leaves have been stuffed, place them side by side in a soup pot or large saucepan. Pack them tightly, leaving no space between them, and make as many layers as is necessary. Choose a dinner plate or flat pot lid just small enough to fit inside the pan and rest it on the top layer of stuffed lettuce rolls to keep them in place while cooking.
12. Pour in enough broth to cover the plate or lid by about 1 inch. Cover the pot, bring the broth to a steady, very gentle simmer, and cook for 30 minutes from the time the broth starts to simmer.
13. At the same time, pour the remaining broth—there should be no less than 1½ cups left—into a small saucepan, cover, and turn on the heat to low.
14. When the stuffed lettuce rolls are done, transfer them to individual plates or bowls, placing them over a single slice of toasted or browned bread. Handle gently to keep the rolls from unwrapping. Pour over them any of the broth remaining in the larger pot and all the hot broth from the small saucepan. Sprinkle some grated Parmesan over each plate and serve at once.