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Zuppa Di Lattughe Gratinata
The Silver Spoon, Phaidon Press

Serves 4

• 5 tablespoons butter, plus extra for greasing
• 4 lettuces, shredded
• 1 tablespoon all-purpose flour
• 4 cups Meat or Chicken Stock
• 4 homemade bread slices, toasted
• scant 1 cup Emmenthal cheese, freshly grated
• 1 tablespoon chopped fresh flat-leaf parsley
• salt and pepper

Melt the butter in a small pan, add the lettuces and cook over low heat, stirring occasionally, for 30 minutes.

Season with salt and pepper and stir in the flour.

Gradually stir in the stock and simmer for 40 minutes over low heat.

Preheat the oven to 350°F.

Grease an ovenproof soup tureen or dish with butter.

Place the toast in the prepared dish, sprinkle with the Emmenthal and ladle in the soup.

Cook in the oven for 10 minutes.

Sprinkle with the parsley and serve.


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