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Bracioline Ripiene




Source of Recipe


Internet


List of Ingredients




1 pound (8) veal cutlets
A small onion, minced
3 ounces lean veal, minced
A small carrot, minced
1 1/2 ounces lean prosciutto, minced
A 6-inch stick of celery, minced
1 1/2 ounces veal marrow, ground to a coarse paste (get from a local butcher or Oriental market)
A slice of pancetta, minced
2/3 Cup grated Parmigiano
2 tablespoons butter
1 large egg
1/2 cup tomato sauce
Salt and pepper to taste
1/2 cup dry white wine
String


Recipe



Pound the cutlets well. Mix the remaining veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (do not salt). Stretch the cutlets and spread the mixture over them, then roll them up and tie them with string.

Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame. Add onion mixture and stir. When the onion is lightly browned, add the veal cutlets. Season with salt and pepper. Brown on both sides. Add the tomato sauce and wine, cover partially, and simmer them till they're done (15-20 minutes). Remove the strings before serving. Serves 3. Serve with a light to medium red such as a Chianti or a Rioja. A flavorful, but crisp Chardonnay or Sauvignon Blanc, a Gavi or Pinot Blanc would also work nicely.