Ucelli scappati

4 servings

Ingredients

Quantity Ingredient
8 Pieces veal leg, sliced thin
By your butcher (about 1-1/2
Pounds)
¼ pounds Prosciutto, thinly sliced to
Yield 8 pieces
16 Sage leaves
2 bunches Italian parsley, finely
Chopped to yield 1/2 cup
16 (1 inch) cubed Pancetta (1
Pound)
6 tablespoons Unsalted butter

Directions

Pound veal pieces to ¼-inch thickness and lay out on work surface.

Place one prosciutto slice over each. Place 2 sage leaves on each and divide parsley among all 8 pieces. Roll each piece up and make two rows of 4 horizontally. Use 4 skewers to make a tress with each skewer piercing 4 rolls. Place 1 cube of Pancetta at the end of each skewer and push so that the meat is pushed tightly together from both ends.

In a 10 inch to 12 inch saute pan, heat butter over medium heat until foam subsides. Saute skewer sets 10 minutes, turning several times.

Remove, cut along parallel lines with skewers and serve hot with lemon wedges and polenta taragna.

Yield: 4 servings

MOLTO MARIO SHOW #MB5740

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