I almost never buy pre-prepared meat, because I’m never satisfied with them. I almost always prepare them myself. It doesn’t take very long, and you can be sure of what’s inside.
These rolls are perfect for a Sunday lunch.
Homemade Mortadella-Filled Veal Rolls
- Preparation time: 50 minutes
- Ingredients for 4-6 servings
- Difficulty: Average difficulty recipe
- Ingredients
- 8 slices of veal nut
- 150 g of minced veal
- 150 g of mortadella
- 1 egg
- 100 g of grated parmesan
- 50 g of stale bread
- ½ glass of white wine
- Butter to taste
- Flour to taste
- 1 cup of milk
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Nutmeg to taste
- Instructions
- Prepare the filling. Soak the stale bread in some water, drain it, squeeze it, and mix it with the chopped mortadella, minced veal, egg, nutmeg, and parmesan. Add salt and pepper.
- Beat the veal slices with the meat tenderizer until they become thin.
- Place a little of the meat mixture in the center of each piece of meat.
- Roll up the meat, and close it like a roulade. Tie it with toothpicks. Form all the little bags, and lightly flour them.
- In a pan with oil and a knob of butter, lightly brown the rolls on each side. Pour in the wine, and as soon as the alcohol evaporates, add the milk. Cook over low heat for about twenty minutes, turning the rolls upside down halfway through cooking.
- As soon as they are ready, remove the toothpicks and add salt, if necessary.
- Serve hot with the sauce.
Tips to ensure the success of the dish:
- Always use the meat tenderizer.
- Milk tends to coagulate during cooking. To achieve a velvety sauce, I pour it into a container and mix it with a blender until it becomes smooth and velvety.
- In the 1980s home recipe, a cup of Port had to be added at the end.
