Pantelleria-Style Roulades Of Veal

Pantelleria-Style Roulades Of Veal

Pantelleria-Style Roulades Of Veal

Roulade recipe with veal and egg: this complex and tasty Italian food comes from Pantelleria island, near Sicily

March 31, 2012

Cuisine

serves for

4

total time

1 HR 0 MIN

ingredients

Veal
4 slices, about 4 mm
Ground pork
150 g
Ground veal
150 g (or ground beef)
Garlic
1 clove
Bread crumbs
30 g
Eggs
3 (1 hard-boiled, 2 raw)
almonds
30 g, minced
pecorino
30 g, grated (or Parmesan cheese)
Parsley
1 sprig
Nutmeg
1 pinch
Coriander
1 pinch
Cinnamon
1 pinch
salt
To taste
Pepper
To taste

Preparation

Put the ground meat in a bowl, add the grated breadcrumbs and cheese, the 2 raw eggs whole, the minced parsley, nutmeg, cinnamon and minced almonds.

Mix together with your hands and place portions of the mixture in the centers of the veal slices you have laid out flat, and lightly salted, on the work counter.

Top with quarters of the hard-boiled egg, roll up and secure with kitchen twine.

These roulades can be cooked in the tomato sauce used to season pasta, braised with bacon, mushrooms and white wine or baked with potatoes and peas.

(If desired, you can also flatten them with the palm of your hand and grill them).

This recipe is taken from the book La cucina di Pantelleria - Tradizione e innovazione by Grazia Cucci and Gianni Busetta

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