Lettuce tossed in a pan
Lettuce tossed in a pan is a recipe that even I missed, but after having tried the risotto velvety and I decided to jump and try... and well I did it, because the lettuce in the frying pan reminds a lot of the escarole stew, which I love, so I think that soon I will repeat often 😉 Among other things, being lettuce the most soft, the cooking is much more rapid: it only takes a few minutes and you'll have a side dish, light and tasty to bring to the table.
Clean the onion and cut into thin slices, wash the tomatoes and cut them in half (or 4 if there are more feet), then wash the lettuce, drip it and chop it coarsely into pieces (not too small).
Fry the onion in the olive oil, then add the pitted olives and the capers.
Cook, then add the lettuce and cook on a high flame for a few minutes.
Finally add the tomatoes and cook for a few minutes.
Season with salt and pepper, then add a drizzle of olive oil and served with lettuce sautéed in a pan.