Braciolette Ripiene Recipe
Ingredients
| 4 veal escalopes | ||
| Mozzarella cheese | ||
| 4 anchovy fillets pepper | ||
| Butter | 2 Ounce | |
| Dry white wine | 1/4 Pint | |
| Parsley | 2 Tablespoon (Leveled), chopped | |
Directions
Beat the veal escalopes until very thin.
Cover each with thin slices of cheese then place the anchovy fillets on top.
Sprinkle with pepper.
Roll up (cheese side inside), and hold in place by tying with fine string or thick thread.
Heat the butter in a fairly shallow pan.
Add the veal rolls and fry briskly until golden brown all over.
Pour the wine into the pan, cover and simmer for 10 minutes.
Transfer the veal rolls to a warm dish and remove the string or thread.
Coat with juices from the pan then sprinkle with parsley.
Cover each with thin slices of cheese then place the anchovy fillets on top.
Sprinkle with pepper.
Roll up (cheese side inside), and hold in place by tying with fine string or thick thread.
Heat the butter in a fairly shallow pan.
Add the veal rolls and fry briskly until golden brown all over.
Pour the wine into the pan, cover and simmer for 10 minutes.
Transfer the veal rolls to a warm dish and remove the string or thread.
Coat with juices from the pan then sprinkle with parsley.
Chef
