Manicaretti Alla Lucrezia Borgia Recipe
Ingredients
6 slices (1 1/2 lbs.) boneless veal cutlet
1 teaspoon salt
1/4 teaspoon black pepper
6 slices prosciutto
6 slices Emmenthaler cheese
6 white asparagus spears, 4 in. long
1/4 cup butter
1/2 cup port wine
2 tablespoons butter
1/3 cup finely chopped parsley
2 cloves garlic, crushed
3 1/2 oz. dried mushrooms, hydrated (soaked in water)
1/4 cup beef gravy
3 cups cream
1 teaspoon salt
Directions
Pound veal cutlets until thin.
Season with salt and pepper.
Place a slice of prosciutto, then a slice of cheese and an asparagus spear over each veal slice.
Roll into fingers; skewer or secure with twine.
Melt the 1/4 cup butter in a large heavy skillet.
Add veal rolls; brown on all sides.
Add port wine; cover and simmer about 10 minutes.
Meanwhile, melt the 2 tablespoons butter in a saucepan.
Add and lightly brown the parsley and garlic.
Mix in the mushrooms, beef gravy, and cream; simmer 5 minutes.
Pour sauce over veal rolls; correct seasoning, using the remaining 1 tea spoon salt.
Cover and simmer until meat is tender.
Season with salt and pepper.
Place a slice of prosciutto, then a slice of cheese and an asparagus spear over each veal slice.
Roll into fingers; skewer or secure with twine.
Melt the 1/4 cup butter in a large heavy skillet.
Add veal rolls; brown on all sides.
Add port wine; cover and simmer about 10 minutes.
Meanwhile, melt the 2 tablespoons butter in a saucepan.
Add and lightly brown the parsley and garlic.
Mix in the mushrooms, beef gravy, and cream; simmer 5 minutes.
Pour sauce over veal rolls; correct seasoning, using the remaining 1 tea spoon salt.
Cover and simmer until meat is tender.
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