Ingredients for 4 servings:
800 gr breast of veal (1 large slice)
100 gr Mortadella
500 gr spinach
2 eggs
80 gr butter
2 spoonfuls of grated Grana Padano cheese
A little dry white wine
A little broth
Oil
Pepper
Salt
Ready in: about 180 minutes
800 gr breast of veal (1 large slice)
100 gr Mortadella
500 gr spinach
2 eggs
80 gr butter
2 spoonfuls of grated Grana Padano cheese
A little dry white wine
A little broth
Oil
Pepper
Salt
Ready in: about 180 minutes
How to prepare the recipe: "Emilian roll":
Boil spinach, squeeze and saute in a pan with 20 gr of butter and a little salt.
Beat the eggs with a pinch of salt and pepper and cheese, then add the spinach.
Put a greased pan on the heat, pour the mixture and make a frittata.
Pound the meat and place above the slices of mortadella first and then the frittata.
Roll the meat on itself, sew and tie.
Heat the remaining butter and a little oli in an ovenproof dish, fry slightly the meat roll, sprinkle with half glass of wine, let it evaporate, salt, pepper, then put in the oven and finish the cooking, spreading with broth and its sauce every now and then.
Serve sliced, after removing the wire and twine.
Preparation time: 60 minutes
Cooking time: 120 minutes
Difficulty: easy
Chef's advice
The recommended wine is the Azimut o La Vota (all reds).
Boil spinach, squeeze and saute in a pan with 20 gr of butter and a little salt.
Beat the eggs with a pinch of salt and pepper and cheese, then add the spinach.
Put a greased pan on the heat, pour the mixture and make a frittata.
Pound the meat and place above the slices of mortadella first and then the frittata.
Roll the meat on itself, sew and tie.
Heat the remaining butter and a little oli in an ovenproof dish, fry slightly the meat roll, sprinkle with half glass of wine, let it evaporate, salt, pepper, then put in the oven and finish the cooking, spreading with broth and its sauce every now and then.
Serve sliced, after removing the wire and twine.
Preparation time: 60 minutes
Cooking time: 120 minutes
Difficulty: easy
Chef's advice
The recommended wine is the Azimut o La Vota (all reds).
In the picture, Emilian roll
Milanese style sliced veal shank
(Second courses)
In a frying pan slightly fry the onion with the butter, place the ossobuchi, lightly floured, let them brown on both sid ...
(Second courses)
In a frying pan slightly fry the onion with the butter, place the ossobuchi, lightly floured, let them brown on both sid ...
Emilian roll
(Second courses)
Boil spinach, squeeze and saute in a pan with 20 gr of butter and a little salt. Beat the eggs with a pinch of salt and ...
(Second courses)
Boil spinach, squeeze and saute in a pan with 20 gr of butter and a little salt. Beat the eggs with a pinch of salt and ...
Marche kid
(Second courses)
Chop beef into 12 equal pieces, wrap them into the pork belly slices and place them, one near the each other, in a large ...
(Second courses)
Chop beef into 12 equal pieces, wrap them into the pork belly slices and place them, one near the each other, in a large ...
Pigeons with chestnuts
(Second courses)
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining. Put the passed chestnuts into a ...
(Second courses)
Boil the chestnuts, drain, keep aside 200 gr and pass through a sieve the remaining. Put the passed chestnuts into a ...
Jugged hare
(Second courses)
Chop the hare; wash, dry and put the pieces in a terrine (bowl) with all the ingredients for the marinade. Marinate for ...
(Second courses)
Chop the hare; wash, dry and put the pieces in a terrine (bowl) with all the ingredients for the marinade. Marinate for ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
