Braciolette Ripiene

Name: Braciolette Ripiene (Stuffed Veal Rolls)
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: 12 small thin slices of lean ham; 12 small slices of veal cut from the leg; 2 tablespoons grated Parmesan cheese; Salt and freshly ground black pepper; 3 tablespoons pine nuts; 1 cup chopped parsley; ½ cup dry white wine; 2 tablespoons butter; 2 tablespoons olive oil

Stuffed Veal Rolls

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

12 small slices of veal cut from the leg
12 small thin slices of lean ham
3 tablespoons pine nu

Americas
United States
Main course
New York
Gluten-free

Method

Pound the veal slices until flattened. Place a slice of ham on each slice of veal. Combine the pine nuts, parsley, raisins, cheese and salt and pepper to taste. Place a spoonful of the mixture in the center of the ham. Roll the veal, ham, and filling in jelly-roll fashion. Skewer or tie with strings.
Brown the stuffed rolls on all sides in the oil and