Braised baby romaine
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | baby romaine lettuce heads | |
| 1.00 | tablespoon | olive oil |
| 4.00 | ounce | bacon; diced small |
| ¼ | cup | chopped shallots |
| ½ | cup | white wine |
| 2.00 | tablespoon | white wine vinegar |
| 2.00 | cup | chicken stock |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
Directions
Using 4-inch long pieces 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 until crispy in the oil. Add the shallots, cook for 2 minutes. Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-06-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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