Rolatine
Instructions
Take the stuffed vegetables (parsley, yellow pepper, garlic, chili peppers, carrots, celery, onion) and chopping with the Crescent.
In winter you can use the pickled pepper that farmers bring in wood November mastelli and store until spring.
Lay the slices of meat and beat them a little bit if not already done Butcher: cover with chopped vegetables and salt them lightly.
Put them in legatele and salami with kitchen Twine.
In a pan put chopped coarse of onion, carrot and celery, a little olive oil and a pinch of salt: heat and place the roladine for cooking.
Continue to fire up a slight Browning of flesh bathing with white wine and broth alternately and turning often roladine.
They serve warm topped with their cooking juice.
Suggested wine: Roero.
Ingredients and dosing for 6 persons
- 6 slices of veal leg
- For the filling:
- 1 handful of parsley
- == 1 yellow pepper
- 2 cloves of garlic
- 1 chili
- 2 carrots
- 2 stalks of celery
- 1 onion
- For the sauce:
- 1 onion
- 1 carrot
- 1 stalk of celery
- 1 glass white wine
- 1 glass of broth
- Olive oil extra virgin
- Salt