Stuffed lettuce broth


  • 300 g of veal meat;
  • 200 g of offal;
  • 100 g butter;
  • 1 onion;
  • 1 stalk of celery;
  • 1 carrot;
  • 1 clove of crushed garlic;
  • a pinch of chopped parsley;
  • fresh oregano;
  • the soft part of a bread roll soaked in milk;
  • 40 g of grated parmesan cheese;
  • 4 eggs;
  • flour;
  • nutmeg;
  • salt;
  • 2 large lettuces.

Wash the lettuces, throwing away the hardest leaves. Boil them for a couple of minutes, drain and dry carefully on a paper towel. In a saucepan, melt the butter and fry the chopped celery, carrot, onion, garlic and parsley and flavour with a pinch of nutmeg and salt, then remove from the heat. Next add the veal and the other meat that has been diced, with a spoonful of flour, mix well and replace on the heat, allowing to cook gently for around 45 minutes, adding a little stock when necessary.
When cooked, remove all the ingredients from the broth that has formed and chop everything, adding the soaked bread. Place the resulting mixture into a mixing bowl and add the eggs, cheese and oregano. Mix well and season with salt and pepper. At this stage stuff the cooked lettuce leaves with the mixture, wrapping it around itself to make bundles and securing them with a piece of string. Place the bundles into a pan and pour over the broth from the meat and cook for a further 10-15 minutes.


The recipes are taken from the guide “Dining in Genoa”, by M&R Comunicazione, available at the Tourist Information Offices