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Veal Birds With Pine Nut Stuffing Recipe
|Veal slices||6 (From The Leg)|
|Chopped parsley||1 Cup (16 tbs)|
|Chopped cooked ham||1⁄2 Cup (8 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Grated cheese||1⁄4 Cup (4 tbs) (Parmesan Or Romano)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Salad oil||3 Tablespoon|
|Marsala wine/Madeira wine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2498 Calories from Fat 1453
% Daily Value*
Total Fat 166 g255.6%
Saturated Fat 38.5 g192.6%
Trans Fat 0.8 g
Cholesterol 586 mg
Sodium 2069 mg86.2%
Total Carbohydrates 64 g21.3%
Dietary Fiber 5.2 g20.7%
Sugars 39 g
Protein 159 g318.1%
Vitamin A 53.7% Vitamin C 69.1%
Calcium 55% Iron 37.3%
*Based on a 2000 Calorie diet
Pound the veal very thin and cut in pieces for rolls (about 2 1/2 by 5 inches).
Combine the parsley, ham, raisins, cheese, salt and pepper to taste, and pine nuts to make the stuffing.
Mix well and divide among the veal pieces.
Roll them up and skewer or tie them securely.
Heat the oil in a heavy skillet and brown the rolls on all sides.
When all are brown pour in the wine, cover the skillet, and simmer over very low heat about 25 minutes, or until the meat is fork tender.
Remove the skewers or strings before serving.