Sicilian rolls
Instructions
Clean the artichokes, remove the hard leaves and thorns and heat for 5 minutes in boiling water, lightly salted and acidulated with lemon juice.
Drain them and let them dry on a tea towel.
Meanwhile chop the ham, place it in a bowl and potato with butter.
Cut into small slices the artichokes, spread on the slices of meat cutting board, put a little on each of the compound and two slices of artichoke.
Salt and pepper lightly, roll up, tied with wire rolls and toss them in the flour.
Put the oil in a saucepan, saute the onion and add the rolls, leaving them Brown on all sides.
Add the wine and continue to cook over a low heat, adding, if necessary, a little hot broth at a time.
Once thoroughly cooked, place the rolls with their sauce into a warmed serving dish and bring right to the table.
Wish you can pour on some rolls tablespoon of tomato sauce.
Ingredients and dosing for 4 persons
- 600 g of veal breast, sliced
- 2 artichokes
- 50 g of ham
- 1/2 cup of white wine
- 50 g of butter
- 3 tablespoons of olive oil extra virgin
- 1 lemon (juice)
- 1/2 cup of vegetable broth
- 2 tablespoons of flour
- Salt
- Pepper
- A few tablespoons of tomato sauce (optional)