Recipes
The Roladine
May 18, 2011
For the roladine and the filling
Veal
6 slices
Parsley
A handful
Yellow pepper
1
Garlic
2 yolks
Hot pepper
1
Carrots
2
Celery
2 stems
Onion
1
For the base
Onion
1
Carrot
1
Celery
1 stem
White wine
1 glass
Extra virgin olive oil
To taste
Salt
To taste
Procedure
Take the vegetables for the filling (parsley, yellow pepper, garlic, hot pepper, carrots, celery, onion) and mince them.
Put the veal slices on a table and cover them with the minced vegetables.
Add a little salt, wrap them up as a salami and tie them.
Put in a pan some roughly minced onion, carrot and celery, a little olive oil and some salt: warm up that mix and put the meat in the pan.
Cook them on a slow fire washing them down with white wine and stock from time to time and turnong then over often.
Serve hot, covered with the sauce in the pan.
