top of page

Romaine Lettuce pinolata

A very traditional side dish ideal to accompany fish and meat.


1 Romaine Lettuce

2tbsp olive oil 2 cloves garlic 10 black olives stoned 1 tbsp capers 2 tbsp pine nuts 2 tbsp sultanas (optional)

chilli to taste

Soak the sultanas (if using them) in a cup of hot water for 10 minutes. Wash the lettuce and after discarding the hard core from the leaves, place them in a medium saucepan that can contain them all. Don't worry if they look crammed as they will go down very quickly. Add all the other ingredients and some salt. Cover with lid and let cook on a medium heat for 6-7 minutes. Remove the lid and stir. After 10 minutes they should be ready. Just cooked but still crunchy.


Recent Posts

See All
bottom of page