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Recipe Roladine


Roladine

Recipe yeld 6 servings

Ingredients

6 Slices Of Veal Leg
For The Filling:
1 Handful Parsley
1 Yellow Pepper
2 Cloves Garlic
1 Chili
2 Carrots
2 Stalks Celery
1 Onion
For Fry:
1 Onion
1 Carrot
1 Stalk Celery
1 Glass White Wine
1 Cup Broth
Extra-virgin Olive Oil
Rooms

Amount Per Serving Calories: 395


Method

You take the stuffed vegetables (parsley, yellow bell pepper, garlic, red pepper, carrots, celery, onion) and chop them with the crescent moon.
In winter you can use the pickled peppers that farmers put in wooden tubs in November and remain until spring.
Lay the meat slices well and beat them if they have not already done the butcher cover them with the chopped vegetables and salt lightly.
Wrap them in mo 'the sausage and tie with kitchen string.
In a pan put the chopped coarse onion, carrot and celery, a little 'olive oil and a pinch of salt: heat and arrange the roladine for cooking.
Keep on low heat until lightly browned on the meat add some white wine and broth, and alternately turning often roladine.
They are served covered with their hot sauce.
Recommended wine: Roero.

Find recipes for Main Dishes based on Calf


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