Cogollos de Tudela (Romaine Lettuce with Anchovies)
Before we indulged in Victor’s tasty Malfatti Pasta with Sweet Italian Sausage and Arugula, Katy served this simple yet delicious and refreshing appetizer last night.
2 heads of romaine lettuce – washed
Jar of anchovy fillets
Extra virgin olive oil
Salt & pepper
Cut each head of romaine lettuce lengthwise – trim the stems but don’t cut them off completely so the lettuce leaves don’t fall apart. Drizzle olive oil on each half and top it off with a few anchovy fillets, lemon juice and salt & pepper. That’s it – this tasty app is ready to serve.