This is a Lombard recipe. The combination of meat and fish may strike you as strange, but is common in Lombard cooking -- vitello tonnato comes to mind -- and extremely nice in the summer months.
To serve 6, you'll need:
To serve 6, you'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 3/4 pounds (750 g) boned veal or pork
- 1/2 pound (200 g) salted anchovies (the kind you buy from a delicatessen, not filets packed in oil)
- The juice of 2 lemons
- Flour
- 1/2 cup olive oil.
Preparation:
Rinse the anchovies under running water, divide them into filets, discarding the bones, and put them on a piece of absorbent paper to dry.
Thinly slice the meat so as to obtain so many pieces about the size of a playing card. Flour them and lay an anchovy filet on each. Roll up the slices around the filets and stand them upright in a pot (select a pot that's small enough so they can lean on each other). Sprinkle 1/2 cup of olive oil over them, cover the pot, and simmer gently until done -- about 10 minutes. Transfer them to a platter, sprinkle them with lemon juice, and serve.
The wine? A medium-bodied white, for example a Franciacorta or a good Soave
Thinly slice the meat so as to obtain so many pieces about the size of a playing card. Flour them and lay an anchovy filet on each. Roll up the slices around the filets and stand them upright in a pot (select a pot that's small enough so they can lean on each other). Sprinkle 1/2 cup of olive oil over them, cover the pot, and simmer gently until done -- about 10 minutes. Transfer them to a platter, sprinkle them with lemon juice, and serve.
The wine? A medium-bodied white, for example a Franciacorta or a good Soave
