Meat Rolls - Roman style
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calories: medium
category: second course
cost: medium
difficulty: medium
preparation time: 20
Ingredients
Veal (thin slices) 400 gr.
Raw Ham or Lean Bacon 100 gr.
Extra-virgin Olive Oil 4 spoonfuls
Sage 10 leaves
Dry White Wine ˝ glass
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Raw Ham or Lean Bacon 100 gr.
Extra-virgin Olive Oil 4 spoonfuls
Sage 10 leaves
Dry White Wine ˝ glass
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Lay the veal slices on a board and salt and pepper them. On each veal slice, lay a slice of ham or lean bacon and one or two leaves of sage. Roll them up and fix them with a tooth pick.
Put the oil in a large saucepan to fit in all the rolls. Braise on both sides. Add the wine and then cook for 5 minutes. Arrange the meat rolls on a serving dish adding the gravy over them. Serve hot. The Chef's tips Aprilia Merlot is a 12° red, soft, velvety dry wine to be served at 18°C. Curiosity These rolls should be so tender that they literally jump into your mouth, (the meaning of saltimbocca)
Put the oil in a large saucepan to fit in all the rolls. Braise on both sides. Add the wine and then cook for 5 minutes. Arrange the meat rolls on a serving dish adding the gravy over them. Serve hot.
