Veal Birds With Pine Nut Stuffing Recipe
Ingredients
| 6 slices veal from the leg | ||
| Parsley | 1 Cup (16 tbs), chopped | |
| Cooked ham | 1/2 Cup (16 tbs), chopped | |
| Raisins | 1/4 Cup (16 tbs) | |
| Parmesan and romano cheese | 1/4 Cup (16 tbs), grated | |
| Pine nuts | 1/2 Cup (16 tbs) | |
| Salad oil | 3 Tablespoon | |
| 1/2 cup Marsala or Madeira wine | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1.
Pound the veal very thin and cut in pieces for rolls (about 2 1/2 by 5 inches).
2.
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.
3.
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.
Pound the veal very thin and cut in pieces for rolls (about 2 1/2 by 5 inches).
2.
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.
3.
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.
Chef
