Choose the right cut: the large muscles from the rump are the most suitable.
Slice the meat evenly.
Use scissors to eliminate the connective tissue around the slices.
Check if there is more connective tissue interlaced with the muscolar fibers.
With care, pound the slices sliding the meat tenderizer, rather than "beating" them.
The Veal must be treated with care.
Place a slice of good Prosciutto, one thin slice of Fontina cheese, a fresh leaf of sage upon every single slice of Veal.
Roll them up, making the rolls as regular as you can.
Fix with a toothpick.
Combine butter and extra virgin olive oil in a skillet.
Slightly brown your Veal rolls. Season with salt and pepper.
Drench with dry white wine.
Serve hot coated with their sauce.
Slice the meat evenly.
Use scissors to eliminate the connective tissue around the slices.
Check if there is more connective tissue interlaced with the muscolar fibers.
With care, pound the slices sliding the meat tenderizer, rather than "beating" them.
The Veal must be treated with care.
Place a slice of good Prosciutto, one thin slice of Fontina cheese, a fresh leaf of sage upon every single slice of Veal.
Roll them up, making the rolls as regular as you can.
Fix with a toothpick.
Combine butter and extra virgin olive oil in a skillet.
Slightly brown your Veal rolls. Season with salt and pepper.
Drench with dry white wine.
Serve hot coated with their sauce.
SUCH A ZEAL BRINGS TO THE RESULT
YOU ARE SAVORING...
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