Braciolette Ripiene - Stuffed veal rolls
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A take on saltimbocca without the (in my opinion) overpowering tast of sage.
Ingredients
- veal schnitzel (escalope) - 1 between 2 persons is enough for my appetite
- some parma ham, serrano or prosciutto
- glass white wine
- stuffing - equal quantities of, per schnitzel about 1 Tbsp
- sultanas (or I guess soaked dried apricots would work well too)
- pine nuts (could be gently toasted)
- grated cheese - gruyere, cheddar or oud gouda
- chopped parsley
Method
- Beat the schnitzels thinly and cut into smaller pieces - each into about 6
- Mix the stuffing ingredients well and season
- Trim the ham to be same size pieces as the schnitzel and lay on top. Put about a Tbsp of the stuffing on top and roll up schnitzel to sausage shapes. Secure with a tooth pick
- In a pan, fry the rolls in hot butter until nicely browned and add a glassful of white wine. Cover and simmer gently for 15 minutes.
- Remove the rolls and keep warm. Make a simple sauce by reducing the wine so that it thickens slightly - if the pan was nearly dry (heat was probably too high) deglaze with a little more wine and reduce.
Italian Food Elizabeth David
italian
Veal rolls