Olivette Di Vitello (Pesaro)

Veal Olives

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This is a speciality of Pesaro, and is said to have been one of the favourite dishes of the composer Rossini, who was also a great gourmet. They consist of thin slices of lean veal cut from the fillet, neatly rolled and with a stuffing inside each slice consisting of pounded anchovies and capers. They are then wrapped in a paste made with flour and beaten egg and fried in oil or butter to a golden colour.