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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Stuffed Lettuce
Stuffed Lettuce
(Lattuga Ripiena)
4 round lettuces
3 and 1/2 oz (100 grams) minced meat
3 and 1/2 fl oz (100 ml) milk
3 and 1/2 oz (100 grams) sausage meat
2 oz (50 grams) lardons
1 thick bread slice, crusts removed
1 tablespoon Parmigiano cheese, freshly grated
1 egg, lightly beaten
3 tablespoons extra virgin olive oil
1 and 1/2 oz (40 grams) butter
Salt and pepper
Tear the bread into pieces.
Place in a bowl, add the milk and leave to soak for about 10 minutes, then squeeze out.

Mix together the meat, sausage meat, Parmigiano cheese and bread in a bowl.
Season with salt and pepper.

Add the egg and mix until combined.

Remove and discard the outer leaves and part of the centers of the lettuces.
Wash the lettuces and blanch in salted, boiling water for about 3 minutes.

Drain, gently open out the leaves.
Stuff with the meat mixture.

Reshape and tie the tops with kitchen string.

Spread out the lardons in a flameproof casserole and place the lettuces on top.

Pour in the olive oil and dot the lettuces with the butter.

Add 3 and 1/2 fl oz (100 ml) water.
Cover and cook over a medium heat for about 30 minutes. Serves 4.
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