Manicaretti Alla Lucrezia Borgia Recipe
Save time and money. Skip next visit to Canadian restaurants and prepare Manicaretti Alla Lucrezia Borgia in privacy and romance of your home! The Canadian Manicaretti Alla Lucrezia Borgia is enticing as a Side Dish for meals. Tell me how you enjoyed my Manicaretti Alla Lucrezia Borgia. Feedback helps to keep me going and experimenting more.
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.
