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Lattughe ripiene in brodo

Lattughe ripiene

The Genoese have always been able to create tasty and refined dishes with the products they collected from their gardens. The lettuce leaves filled and served in delicate consommé are an extraordinary testimony of the Genoese gastronomic art. A simple, delicate and tasty dish that was also used for Easter or important ceremonies such as wedding banquets.


Clean the lettuces, discarding the hardest leaves. Blanch them in boiling water for a couple of minutes, drain and dry them carefully on a cloth.
In a pan, fry in butter the chopped celery, carrot, onion, garlic and parsley, seasoned with a pinch of nutmeg, salt and remove from heat. Then add the veal and other meat previously cut into pieces, a tablespoon of flour, stir and put on the fire, browning for about 45 minutes, wetting when necessary with a little broth.
When cooked, remove everything from any remaining liquid and chop everything, adding the wet crumb. Pour the mixture into a bowl and add eggs, parmesan and marjoram. Mix well, season with salt and pepper and at this point begin to stuff the lettuce leaves, closing them on themselves, one by one and fixing them with a thread (like rolls). Place the dumplings in a pot, pour over the meat broth and cook for 10 - 15 minutes.

La ricetta è tratta dalla guida "Genova a Tavola", M&R Comunicazione


  • 300 g veal
  • 100 g calf spinal cord
  • 100 g sweetbreads
  • 100 g butter
  • 1 onion
  • 1 stalk of celery
  • 1 carrot
  • 1 clove of garlic minced
  • a bunch of chopped parsley, chopped fresh marjoram
  • the crumb of a sandwich wet in milk
  • 40 g grated parmesan cheese
  • 4 eggs
  • flour
  • nutmeg
  • salt
  • 2 large lettuces

*in bold type allergen ingredients

Typical products: