Iceberg lettuce stuffed with veal

Iceberg lettuce stuffed with veal
Iceberg lettuce stuffed with veal Photo: Quentin Jones
Dietary
Nut-free

Today Australians can probably find about 30 different salad greens in shops and markets. Even so, iceberg's unique qualities have seen it make a welcome return to respectable society. It should be appreciated for what it is - a utilitarian-leafed, flavour-absorbing ball with a crisp, refreshing texture.

Ingredients

1 iceberg lettuce

1 tbsp of extra virgin olive oil

200g of veal mince

1 carrot

1 onion

1 tbsp of chopped rosemary

3 tbsp of pine nuts

1 tbsp of marjoram leaves

2 cloves of garlic

1 egg

salt and pepper and mix well

seasoned chicken broth

freshly grated parmesan, to serve

Method

Blanch 6 outer leaves of an iceberg lettuce quickly in salted, simmering water so they wilt slightly. Lay them on a clean towel to cool and dry.

Heat a tablespoon of extra virgin olive oil in a pan and lightly fry 200g of veal mince with a finely diced carrot, onion, a tablespoon of chopped rosemary and 3 tablespoons of pine nuts for a few minutes until just cooked.

Place the cooked veal in a bowl and add a tablespoon of marjoram leaves, 2 minced cloves of garlic and an egg yolk. Season with salt and pepper and mix well.

Cut the iceberg leaves into 20 squares big enough to wrap small balls of the veal mixture. Place the packages in an oven dish and bake in a preheated 180C oven for 15 minutes. Remove from the oven and divide among 4 bowls.

To serve

Add a ladle of seasoned chicken broth to each and sprinkle with freshly grated parmesan.

Serves 4.