Main course

Pantelleria-Style Roulades Of Veal


Facebook Twitter ShareAddThis
Pantelleria-Style Roulades Of Veal
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated

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

Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Italian

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

Register or login to Leave a Comment.