Braciolette Ripiene

Stuffed Veal Rolls

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 small slices of veal cut from the leg
  • 12 small thin slices of lean ham
  • 3 tablespoons pine nuts
  • 1 cup chopped parsley
  • 2 tablespoons raisins
  • 2 tablespoons grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup dry white wine


  1. 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.

  2. Brown the stuffed rolls on all sides in the oil and butter. Add the wine to the skillet, cover, and simmer for fifteen to twenty minutes. Remove the skewers or string from the rolls.

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