Manicaretti Alla Lucrezia Borgia Recipe
Ingredients
| Veal cutlet slice | 6 | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Prosciutto slice | 6 | |
| 6 slices Emmenthaler cheese | ||
| 6 white asparagus spears, 4 in. long | ||
| Butter | 1/4 Cup (16 tbs) | |
| Port wine | 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Parsley | 1/3 Cup (16 tbs), finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Dried mushrooms | 3 1/2 Ounce, soaked | |
| 1/4 cup beef gravy | ||
| Cream | 3 Cup (16 tbs) | |
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.
Chef
