Ingredients

• 300 g Head lettuce
• 2 pcs Zucchini
• 250 g Yellow pepper
• 4 pcs Slices of bread
• 1 pc Egg
• Grated Parmesan
• Garlic
• Parsley
• Basil
• Extra virgin olive oil
• salt
• pepper

For the recipe of the stuffed lettuce pies, wash and peel the lettuce; scald the leaves in boiling water, draining them as soon as they begin to wilt (it will take about 1 '); put them in a basin of cold water.

Clean the pepper and cut it into cubes. Tick ​​the courgettes and cut them into thin slices with the mandolin. Peel a clove of garlic and chop it. Also chop the bread coarsely. Heat 50 g of oil in a pan with the garlic and a pinch of chopped parsley, add the bread and toast it well, stirring for 2-3 minutes.

Brown the pepper in 2 tablespoons of hot oil in another pan; after 3 'add the courgettes and continue cooking for another 3-4'; finally add salt and pepper and mix the vegetables with 2 tablespoons of parmesan, some chopped basil leaves and the egg. Spread a light layer of toasted bread (about half) on the bottom of 4 tartlet molds, place 4-5 lettuce leaves on top with the stalk outwards, fill with vegetables, close the lettuce leaves, sprinkle with a thread of oil and sprinkle with grated parmesan.

Bake at 190 ° C for 15-17 ′, take out and serve with the remaining toast.

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