Spicy Lettuce Wrap
How about a spicy lettuce wrap filled with things you would find on a typical antipasto—marinated mushrooms, tomatoes in olive oil and sweet marinated bell peppers. Vary the filling using eggplant, marinated zucchini and even anchovies!
1/2 cup sliced, marinated mushrooms
1 large, roasted and marinated sweet, red bell pepper, cut into 1/4-inch strips
8 sundried tomatoes in olive oil, drained and cut into pieces (reserve the oil)
Salt, to taste
4 large romaine lettuce leaves, washed and dried
1/2 cup grated pecorino cheese with peppercorns
1/2 cup arugula, shredded
1. In a bowl, combine the mushrooms, peppers, sundried tomatoes and 2 tablespoons of the oil from the tomatoes. Salt to taste. Set aside.
2. Place the romaine leaves on a cutting board. Divide and sprinkle the cheese evenly over each leaf. Divide and spoon the pepper mixture evenly over the cheese. Divide and sprinkle the arugula over the pepper mixture.
3. Roll each leaf up tightly, like a jelly roll. Stick a toothpick in the center of each wrap to hold it and place on a serving dish.