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

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
Gluten-free
New York

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

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Braciolette Ripiene

Stuffed Veal Rolls

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of