La vignarola

"One of Australia’s favourite chefs Stefano Manfredi adores spring because it heralds a glorious symphony vegetables that, when braised, absolutely sing with flavour. A classic Roman spring dish, la vignarola uses lettuce as a vegetable, along with the most tender new spring produce you can find. The respected Italian cooking writer Marcella Hazan referred to this dish as 'the most ravishing of vegetable dishes'. She’s absolutely correct." Maeve O'Meara, Food Safari Earth