INSALATA COTTA 

(COOKED SALAD)

SERVES 8 - 10

2 TBS. EXTRA VIRGIN OLIVE OIL
1 SMALL RED ONION
6 CUPS BUTTER LETTUCE
1 CUP ARUGULA (CUT OFF STEMS)
2 LARGE HEADS ROMAINE (OR FAVORITE LETTUCE)
4 SMALL BAY LEAVES (2 LEAVES IF USING FRESH)
1 TBS. FENNEL SEED
2 CUPS BOILING WATER
SALT & PEPPER TO TASTE

WASH THE LETTUCE’S AND SEPARATE LEAVES, BUT DO NOT DRY LETTUCE.  ROUGH CUT LETTUCES AND ONION.

DROP ONION INTO HOT OIL AND LOWER HEAT.  SAUTE 1 MINUTE.

DROP ALL LETTUCE’S INTO OIL.  TURN UP HEAT AND SAUTE 10 MINUTES OR UNTIL “WILTED”. 

ADD BAY LEAVES AND FENNEL SEED AND 2 CUPS BOILING WATER.  COVER AND SIMMER 10 MINUTES.

DRAIN WELL, REMOVE BAY LEAVES.  SALT & PEPPER TO TASTE AND DRIZZLE WITH OLIVE OIL TO SERVE.

"This recipe is one recreated from ancient recipes of the Renaissance by my friend Chef Roberto Zanieri (aka Chef Jerry) for my "Let's Go Cook Italian" groups.  The recipes in the Renaissance category on this blog remind us that during this era, Italy had not yet been introduced to foods from the New World, such as tomatoes and potatoes. Natural resources were protected then and still today. Nothing is wasted. This is a great way  for us to use those greens that have lost their crispness".