Esta es una exhibición prevé de cómo se va ver la receta de 'Braised Baby Romaine' imprimido.

Receta Braised Baby Romaine
by Global Cookbook

Braised Baby Romaine
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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

  1. 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.
  2. 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.
  3. This recipe yields 6 braised baby heads of lettuce.