Serves 6
6 round lettuce heads
6 handfuls soft fresh breadcrumbs, soaked in milk and squeezed dry
120 g (4 oz) 1/2 cup freshly grated parmesan cheese
150 g (5 oz) cooked ham, finely chopped
3 large egg yolks
3 tbsp extra-virgin olive oil
salt and pepper
1. Bring a large saucepan of salted water to the boil.
2. Trim the lettuces, discarding some outer leaves, and blanch them for 30 seconds in the boiling water. Drain and pat dry.
3. In a bowl, mix the breadcrumbs with the cheese and the cooked ham, add the egg yolks and blend well. Add pepper to taste.
4. Carefully open each lettuce and fill the centre with the mixture then fold in the leaves in order to enclose the filling.
5. Pour the oil into a large saucepan, add a little water and place the lettuces in the pan.
6. Cover with a lid and cook for about 10 minutes, over a low heat, turning them carefully once.
7. Add more water, if necessary, to keep the cooking juices moist. Arrange on a platter and serve.
