This recipe reminds me of the 1980s. At the time, all the dishes were either creamy, or roasted, or accompanied by corn, or flamed; however, they were always opulent … not to mention fattening.
The recipe is incredibly easy and simple to make and super tasty.
Aunt Silvana's veal rolls
- Preparation time: 20X minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 slices of veal
- 4 oz or 100 gr of mortadella
- 4 oz or 100 gr of fontina cheese
- ½ glass of Cognac
- Extra virgin olive oil to taste
- Butter to taste
- Flour to taste
- Salt and pepper to taste
- Instructions
- Cut the fontina cheese into thin slices.
- Beat the slices of meat with a meat tenderizer to make them very thin, and divide them in half if they are too large.
- Lay the mortadella and the fontina cheese on each slice of meat.
- Roll the meat and insert wooden toothpicks to keep them tightly closed and flour them lightly.
- In a pan with oil and a knob of butter, brown the rolls on all sides, blend with Cognac, and cook over low heat for a few more minutes. Salt and pepper.
Tips to ensure the success of the dish:
- Always use the meat tenderizer. It is not a step that can be eliminated.
- When adding the Cognac, it would be advisable to switch off the fire momentarily. Flambéing the rolls is not appropriate because the wooden sticks can be burnt.
- Leave the meat covered for a few minutes before serving.
Uncle Sandro with Aunt Silvana
