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Ingredientes
- 6 x Baby Romaine lettuce heads
- 1 Tbsp. Extra virgin olive oil
- 4 ounce Bacon diced small
- 1/4 c. Minced shallots
- 1/2 c. White wine
- 2 Tbsp. White wine vinegar
- 2 c. Chicken stock Salt to taste Freshly grnd black pepper to taste
Direcciones
- Using 4-inch long pcs of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom.
- In a large Dutch oven, cook the bacon till crispy in the oil. Add in the shallots, cook for 2 min. Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute. Add in the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 min, stirring occasionally. Season to taste with salt and pepper. Carefully place each romaine head on a serving plate and serve immediately.
- This recipe yields 6 braised baby heads of lettuce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 823g | |
| Calories 850 | |
| Calories from Fat 607 | 71% |
| Total Fat 67.59g | 84% |
| Saturated Fat 19.75g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1104mg | 46% |
| Potassium 978mg | 28% |
| Total Carbs 16.83g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.96g | 1% |
| Protein 24.15g | 39% |
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