Spring rolls with butter and sage
Instructions
Salt and pepper the meat slices.
Cut the slices of mortadella.
Spread on each slice of meat half slice of mortadella and a slice of fontina cheese, then sprinkle with a little chopped parsley.
Roll up the slices on themselves minding that the ingredients of face sbordino not from the meat, and fermatele with a toothpick, or legatele with a white wire.
Put to fire the butter with a tablespoon of oil and the sprig of Rosemary as they become hot, let rolls often turning them until they Brown.
Sprinkle the pretzels, pepateli, spray them, soon will present colorful, firmly with half a glass of white wine and let evaporate.
At this point remove the Rosemary to prevent drying, the leaves are lost in the sauce.
The rolls will take to Bake 15 minutes.
Serve immediately on the table decorating the edges of the dish with sliced boiled carrots alternate with peas cooked in butter.
Ingredients and dosing for 4 persons
- 500 g of veal breast into thin slices
- 100 g of mortadella
- 70 g of sliced fontina cheese
- 1 tablespoon of chopped parsley
- 1 sprig of rosemary
- 40 g of butter
- Dry white wine
- Olive oil
- Salt
- Pepper