Recipe Sections
1/2 baby cos heart per person
75g speck
2 tbsp rosemary finely chopped
Half a cup olive oil
35g currants
1/3 cup verjuice
1 cup finely chopped parsley
1 tbsp vino cotto
Salt and pepper
1. Cut the lettuce into quarters, leaving the core intact in each to hold them together. Cut the speck into 2 cm pieces.
2. Bring the verjuice to the boil with the currants and then set aside.
3. Fry the bacon and the rosemary in the olive oil for 1 minute then add the lettuce and season.
4. Fry for 4 minutes stirring all the time then add the currants and the verjuice and the vino cotto and cook for a further 2 minutes until the lettuce is nicely wilted.