Ucelli Scappati Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 Pieces: veal leg, sliced thin
By your butcher, (about 1-1/2
Pounds),
1/4 lbs: Prosciutto, thinly sliced to
Yield 8 pieces,
16: Sage leaves,
2 bunch: Italian parsley, finely
Chopped to yield 1/2 cup,
16: , (1 inch) cubed Pancetta (1
Pound),
6 tbsp: Unsalted butter,
Directions:
Pound veal pieces to 1/4-inch thickness and lay out on work surface.
Place one prosciutto slice over each. Place 2 sage leaves on each and
divide parsley among all 8 pieces. Roll each piece up and make two
rows of 4 horizontally. Use 4 skewers to make a tress with each
skewer piercing 4 rolls. Place 1 cube of Pancetta at the end of each
skewer and push so that the meat is pushed tightly together from both
ends.
In a 10 inch to 12 inch saute pan, heat butter over medium heat until
foam subsides. Saute skewer sets 10 minutes, turning several times.
Remove, cut along parallel lines with skewers and serve hot with
lemon wedges and polenta taragna.
Yield: 4 servings
MOLTO MARIO SHOW #MB5740
Source from luhu.jp
Place one prosciutto slice over each. Place 2 sage leaves on each and
divide parsley among all 8 pieces. Roll each piece up and make two
rows of 4 horizontally. Use 4 skewers to make a tress with each
skewer piercing 4 rolls. Place 1 cube of Pancetta at the end of each
skewer and push so that the meat is pushed tightly together from both
ends.
In a 10 inch to 12 inch saute pan, heat butter over medium heat until
foam subsides. Saute skewer sets 10 minutes, turning several times.
Remove, cut along parallel lines with skewers and serve hot with
lemon wedges and polenta taragna.
Yield: 4 servings
MOLTO MARIO SHOW #MB5740
Source from luhu.jp
Tags
Molto