In a large frying pan, bring water to a boil. Remove the leaves of the lettuce and put them in the boiling water for just thirty seconds. Lift out with a slotted ladle and rinse on the spot under ice-cold water to retain the color. Dry with kitchen roll, then cut into strips.
Cut the ham into narrow strips.
In a rather wide frying pan, melt the butter. Sauté the lettuce and ham in it. Now add the cream and cook gently. Season to taste with salt and freshly ground pepper.
In the meantime, boil the lettuce cooking water again. Add salt and cook the farfalla in it until al dente. Drain well and mix the pasta with the sauce on the spot. Add grated cheese if you like.
(*) Lettuce – The wild lettuce is considered the original form of all lettuce plants. It is also called lettuce. Because it tastes just as good as in the salad bowl as a vegetable, steamed like Chinese cabbage. It can be stored in a foil bag in the refrigerator for 4-5 days. Before use, if necessary, remove the outermost coarse leaves, but more ruestarbeit is not necessary. For leaf salad, cut the lettuce into finger-width strips and mix with a strong sauce. Lettuce falls together less quickly than other types of lettuce, the leaves stay fresh just as well in the sauce for a good 1/2 hour.
Instead of lettuce
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