Another happy result from following my new cookbook: veal escalopes rolled around a filling of pancetta, finely chopped garlic, parsley and basil, a few capers and some grated pecorino or similar cheese. These are then cooked in a sauce of a little minced pancetta, chopped onion, garlic, carrot , tomatoes and red wine. Oh, I nearly forgot - a little chilli can be added, either dried or I used my spray chilli seasoning, which I like more and more. Traditionally, the sauce can be used upon a first course of pasta, with only a little being reserved to accompany the bracioline as a main course.
Some time ago my lovely "foodie" commenter Ludlingtonian asked me about the difference between braciole and involtini: I replied that, strictly speaking, braciole can be made from meat with the bone in [which is not the case in this particular recipe] though most cooks I know here use the terms interchangeably. The -ina suffix [singular] on bracioline implies "small", but I don't think anyone worries much about the various terms any more!
16 comments:
Oh, now to me, that appeals! With a little vino...of course. :D
More deliciousness here than at my place. This looks very yummy. Do you have a big freezer or does Simi dine well too?
Looks yummy. What about all the rubbish piling up in Naples?
I think you will find that I am also a 'foodie' - I managed to harvest new potatoes on Xmas day this year... I used them for salad. Lovely!
This looks and sounds so scrummy I have never used a chilli spray maybe I wil get one. I love the flavour.
If only we could eat blogs.
Have you thought about creating an e-book with your recipes? I could sell them for you on my website and ebay.
Sorry, I think I probably asked you this question before, if so, ignore me totally. :p
I cooked up a tasty treat at the weekend, one of Nigella Lawson's pear and chocolate sponge puddings. It was really gorgeous, and forced me to break my diet.
is veal white?
I've heard it's a weird white colour... quite offputting!
did you hear about my veal brains encounter yesterday? ukk
but your veal looks really nice though... very nice INDEEDY~ haha!!!
now then if you're after some baying I've plastered up a youtube of New Guinea Singing Dogs (I kid you not) but their baying's a bit restrained for me. I also put up a link for a radio 4 prog that has the baying utterly unrestrained it is hilarious :-/
Wow! Looks yummy Welsh!
It does look delicious;althought some years ago I decided not to eat veal anymore because of the way it was reared.to keep the meat pale. Is this still the case?
I made the same pear and chocolate pudding as Elle. Very good, although I think I over cooked mine a little
Hi, Leslie. You never know - we might share such a dish one of these days! Hi, jmb. Simi does dine ratehr well, we admit! Ciao, WW. Yes, that is beyond a joke and I can't stand looking at the TV images of it. Hi, Mutley! I'm sure you are a wonderful "foodie" and you are certainly lovely, because you always cheer us all up.
Ciao, kissa. I never thought a "chilli spray" would work but it really does work well! Welcome back and Happy New Year, a bit late. I'll take that as a compliment, James! Beaman, thanks for the suggestion and no, you haven't mentioned it before. I will give it some thought! Ciao, Ellee, that recipe sounds wonderful. I respect a woman who breaks her diet! Ciao, Gleds. No, it only looks like beef - maybe a little lighter. Over soon to see that image! Thanks, pink and happy new year! Remind me when you are coming to Sicily again? MM, the meat is not kept pale over here. I do like the sound of that choc and pear recipe! Auguri a tutti xx
Oh, WCL,
What a lovely post. And thank you so much for the name-check on the front page! LOL.
How curious that you should follow you post about salsiccia with one about bracciole. I made both, along with polpettone, for Christmas Eve dinner, a nod toward family tradition.
Sounds Divine Welshcakes ..definitely one for me to give a go..ta
Hi, Ludlingtonian. sorry, I thought I replied to your comment before. What a coincidence indeed! I'm sure it was all delicious. Glad you like the idea, Abbey. x
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