Stuffed veal rollups
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’. The thin slices of a rather inferior cut of meat stuffed with a mixture of pine nuts and raisins, become tongue-melting wonderful when braised in white wine. To think that you can have so much flavor for such a modest cost and effort.
All over Italy veal rollups are served with different kinds of filling. The raisin and pine nut version is normally attributed to Napoli.