Veal Rolls - Sicilian Style
calories: medium
category: second course
cost: medium
difficulty: medium
preparation time: 75
Ingredients
Veal slices 600 gr.
Artichokes 2
Raw ham 50 gr.
White wine ½
Onions 1 small one
Sesame butter 1 spoonful
Extra-virgin olive oil 3 spoonfuls
Lemon juice the juice of 1 lemon
Vegetable broth ½
White flour 2 spoonfuls
Salt to taste
Pepper to taste
Tomato sauce 4/5 spoonfuls
Thread for tying the meat rolls up
See our
Wine Tips
for your meals
Artichokes 2
Raw ham 50 gr.
White wine ½
Onions 1 small one
Sesame butter 1 spoonful
Extra-virgin olive oil 3 spoonfuls
Lemon juice the juice of 1 lemon
Vegetable broth ½
White flour 2 spoonfuls
Salt to taste
Pepper to taste
Tomato sauce 4/5 spoonfuls
Thread for tying the meat rolls up
See our
Wine Tips
for your meals
Preparation Clean the artichokes removing the tougher outer leaves and the spikes. Boil them in salted water together with the lemon juice. Drain them, dry them and cut them into thin slices.
Cut the ham into small pieces separately and mix it together with the sesame butter. Lay the veal slices on a board and place on them a little of the mixture, salt and pepper and two slices of the artichokes.
Roll the meat slices up and tie them up with the thread and coat them with the flour. Put the oil into a pan, then sauté the onion lightly, add the meat rolls and brown them on both sides.
Add the wine and, if required, a little hot broth every now and then. When the meat is ready, put them onto a serving dish together with their sauce. As an option, tomato sauce can be added over the rolls. Serve hot. The Chef's tips Etna Rosso is a 12.5° dry, harmonious, intense red wine to be served at 18 to 20°C Curiosity This dish can be found in various parts of Italy with different variations.
Cut the ham into small pieces separately and mix it together with the sesame butter. Lay the veal slices on a board and place on them a little of the mixture, salt and pepper and two slices of the artichokes.
Roll the meat slices up and tie them up with the thread and coat them with the flour. Put the oil into a pan, then sauté the onion lightly, add the meat rolls and brown them on both sides.
Add the wine and, if required, a little hot broth every now and then. When the meat is ready, put them onto a serving dish together with their sauce. As an option, tomato sauce can be added over the rolls. Serve hot.
