Stuffed chops with olives
Instructions
Cut the meat into thin slices.
Mix the butter with anchovy and chopped liver and crushed juniper berries.
Have a bit of stuffing in the chops, roll them up and close with a toothpick.
Brown them in oil, salt, pepper, before the end of cooking add the chopped olives.
Ingredients and dosing for 4 persons
- 450 g of veal walnut
- 50 g of calf liver
- 30 g of butter
- 4 tablespoons of olive oil
- 1 anchovy desalted
- 1 juniper berry
- 30 g of black olives
- Pepper
- Salt