RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4710
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| Recipe Name: |
Veal Rolls with Pancetta - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
Meat |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$9.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup parsley, flat-leaf chopped
0.25 Cup vermouth, dry
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Directions:
Arrange scaloppini on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppini. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.
Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls.
Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
758 |
Total Carbs: |
6.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
213.3 |
Fat: |
54.5 |
Protein: |
53.19 |
| Fiber: |
2.63 |
Sodium: |
852.08 |
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