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Braciolette Ripiene
Ingredients8-10 small slices of Veal 1 large bunch Parsley 2 oz Pine Nuts 2 tablespoons Sultanas 8-10 small slices Bacon or Ham White Wine 2 tablespoons grated Cheese |
MethodLay a slice of ham or bacon on top of each flattened out slice of meat, then a spoonful of the stuffing, made from the pine nuts, the chopped parsley, the cheese and the sultanas mixed together. Roll up the meat, put a toothpick through each, brown them in oil, and add a glassful of white wine. Cook them slowly for 15-20 minutes. If beef is used instead of veal cook the braciolette for at least 40 minutes. |
Remarks
Appeared on menu: Braciolette Ripiene set menu $9.00 (Thinly sliced baby veal rolled with a stuffing of pine nuts, parsley, wine soaking raisins and grated parmigiana then sauteed and cooked in a white wine sauce)
Bollito
A stuffed veal roll
Braciolette Ripiene
A stuffed veal roll
Osso Buco
A stuffed veal roll
Perugina Roast Pork
A stuffed veal roll
Pork Loin With Pistachios
A stuffed veal roll
Savoy Style Pork Fillet
A stuffed veal roll
Veal Cutlets Alla Milanese
A stuffed veal roll
Vitello Tonnato 1
A stuffed veal roll
Vitello Tonnato 2
A stuffed veal roll
Vitello Tonnato 3
A stuffed veal roll