Depending upon where you are in Italy braciole can be either flat cutlets or rolled up scallops. In this case they're rolled up, and the filling is spread over them prior to the rolling. Tasty veal rollups! To serve 4:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound -- 500 g -- or about 8 veal cutlets
- 4 ounces (100 g) lean veal, minced
- 1 1/2 ounces (40 g) lean prosciutto, minced
- 1 1/2 ounces (40 g) veal marrow, ground to a coarse paste (see below)
- 2/3 Cup grated Parmigiano
- 1 large egg
- Salt and pepper to taste
- Butcher's twine
- A small onion, minced
- A small carrot, minced
- A 6-inch stick of celery, minced
- A slice of pancetta, minced
- 2 tablespoons unsalted butter
- 1/2 cup (125 ml) tomato sauce
- 1/2 cup dry white wine (optional)
Preparation:
Note: The marrow is optional; increase the prosciutto if you leave it out. If you do choose to include it (it will give the dish a satiny texture), ask your local butcher for it or check an oriental market.
And now the instructions:
Pound the cutlets well with a meat pounder or the flat of a wide knife frequently dipped in water to thin them.
Mix the remaining veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (salt shouldn't be necessary because of the prosciutto and the Parmigiano). Stretch the cutlets out and spread the mixture over them, then roll them up and tie them with string.
Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame and, when the onion's lightly browned, add the veal cutlets, seasoning them with salt and pepper.
When the cutlets are browned, add the tomato sauce and a little water (or the wine), cover partially, and simmer them till they're done, (15-20 minutes, though I usually go by eye).
Remove the strings before serving.
These stuffed cutlets can also be roasted in the oven. While you're preparing them, preheat the oven to 350 F. Put the cutlets on a rack, baste them with olive oil and salt, and roast them till they're done (about a half hour), turning and basting them once or twice.
The recipe will serve four to six as a second course or two to four as a main course. (It's from a cookbook I was working on before I began translating Artusi.) A wine? A light, zesty red.
Yield: 4 servings veal rollups.
And now the instructions:
Pound the cutlets well with a meat pounder or the flat of a wide knife frequently dipped in water to thin them.
Mix the remaining veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (salt shouldn't be necessary because of the prosciutto and the Parmigiano). Stretch the cutlets out and spread the mixture over them, then roll them up and tie them with string.
Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame and, when the onion's lightly browned, add the veal cutlets, seasoning them with salt and pepper.
When the cutlets are browned, add the tomato sauce and a little water (or the wine), cover partially, and simmer them till they're done, (15-20 minutes, though I usually go by eye).
Remove the strings before serving.
These stuffed cutlets can also be roasted in the oven. While you're preparing them, preheat the oven to 350 F. Put the cutlets on a rack, baste them with olive oil and salt, and roast them till they're done (about a half hour), turning and basting them once or twice.
The recipe will serve four to six as a second course or two to four as a main course. (It's from a cookbook I was working on before I began translating Artusi.) A wine? A light, zesty red.
Yield: 4 servings veal rollups.
