Stuffed veal rollups
Bracioline ripiene
The wonder of Italian cooking is that it takes a few simple ingredients and turns them into a meal fit for kings. Like these stuffed veal rollups, which I first saw in Elizabeth David’s ‘Italian Food
All over Italy veal rollups are served with different kinds of filling. The raisin and pine nut version is normally attributed to Napoli.
Ingredients
12-15 small and thin veal cutlets from silverside or rump
3 tbsp pine nuts
3 tbsp raisins
3 tbsp grated pecorino (or parmesan)
4 slices of cured ham
Fresh sage
1 tbsp flour
500 ml white wine
Olive oil, salt and pepper
Preparation
Chop raisins, pine nuts, sage and ham and mix with grated parmesan, salt and pepper.
Place a little stuffing on each veal cutlet, roll it up and close it with a wooden toothpick.
Heat the olive oil in a large saucepan.
Brown all the rollups – one layer at a time
Remove the rollups and fry a tablespoon of flour in the olive oil.
Add a little water before it starts to stick and stir in the white wine
Return the rollups to the saucepan and let them simmer under lid for 1-1½ hour until the meat is very tender.
Serve the stuffed veal rollups with bread, salad, potatoes or roasted roots.
Other scallopini recipes you might want to try:
Stuffed veal rollups with pinenuts and raisins are also known as ‘scalloppina napoletana’
Looks like a simple yet delicious dish! I’d probably pair this with a Burnello de Montalcino or a Valpolicella, even though it’s made with white wine!
Delicious. I love these little things (and anything involtini-ish). I tried to do something similar to this when I was in the UK over the summer, but (a) I didn’t slice the meat thinly enough and (b) I didn’t braise them long enough, so they ended up tough as old boots. All a learning experience, though … :)
Must admit I’ve had similar experiences. But they become less frequent the more I practice:)