The two flavors rolls
Instructions
Beat well the slices of rump and loin, without a break, ripulitele by any nerves or from grease.
About breast slices put a slice of bacon, a Sage leaf and a thin slice of gruyere cheese; on loin slices, place a slice of ham, a Sage leaf and two fennel seeds.
Formed of which rolls closing with two toothpicks or if you prefer with a piece of kitchen Twine.
In a large saucepan melt the butter and margarine with a sprig of Rosemary and Sage.
As soon as the sauce is melted, add the rolls, making them very well and turning them until they brown to Brown on all sides.
Squirt with half a glass of dry white wine, pepper and simmer slowly for at least 30-40 minutes.
When cooking, keep the soft flesh with a nut and hot water.
Put the pan on the stove, adding a cup of coffee with water and letting it heat very gently.
Let thicken the cooking sauce and served with a purée.
Ingredients and dosing for 4 persons
- 300 g of veal breast
- 300 g of pork loin
- 100 g of bacon
- 100 g of ham
- 50 g of gruyere cheese
- Dry white wine
- Sage
- Rosemary
- Fennel seeds
- Butter
- Margarine
- 1 nut