Name: Fennel-Braised Meat Rolls
Yield: serves 6 to 8
Ingredients: 75 g/3 oz parsley, finely chopped; 300 ml/½ pint full-bodied white wine; salt pork or bacon, diced small; 100 g/4 oz raw ham, panceta,; 100 g/4 oz pecorino, grated; 4 garlic cloves, crushed with a little salt; 2 teaspoons extra virgin olive oil; 3 bay leaves; 1 onion, thinly sliced; 2 teaspoons fennel flowers; 500 g/1 lb each thinly sliced veal and pork escalopes; black pepper

Preparation info

serves
6 to 8

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

‘Braciole’ and ‘braggioli’ are the Italian and Maltese names for braised, stuffed meat rolls, usually pork or veal and pork. They are often served with a tomato sauce, but when I flavour them with fennel I like to serve a light white wine gravy so as not to smother the herb’s delicate aroma.

Ingredients

500 g/1 lb each thinly sliced veal and pork escalopes
black pepper
2

Method

Roll out the meat slices between cling film until thin. Place a piece of pork on each piece of veal. Mix the pepper, fennel, parsley, cheese and garlic, then spread on the pieces of veal. Roll the meat, folding in the edges and tie with cotton. Heat the oil and fry the ham and onion in it for a few minutes, then brown the meat rolls all over. Add the bay leaves and pour on the wine, scraping up

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