I thought I'd try a different way of making bracioline [filled meat rolls, in this case, veal] last night and was pleased with the result: the veal scaloppine are lined with prosciutto crudo and filled with orange segments. They are then dipped in a mixture of egg and milk and rolled in pane grattuggiato [very fine, fresh breadcrumbs which we can buy]. They are cooked on the hob and served in a sauce containing onion, white wine, fresh orange juice, grated orange rind and, of course, seasoning. The sauce is thickened with a little cornflour. The blood oranges available at the moment are perfect for this recipe. In Britain I used to find recipes like this, involving dipping and coating, rather messy to prepare but this is not the case here, with the availability of pane grattuggiato. I ran out of oranges with which to garnish the dish, so used clementine and lemon slices.
5 comments:
That sounds unusual and looks lovely. As does the ravioli in the next but one post! We have had a traditional roast chicken Sunday lunch today - or rather evening meal. It's not often I do a roast these days but it's simple and popular - especially with George who will benefit from the excess veg! I can't get out of the habit of cooking for 5!
Ciao, Liz. The roast sounds great to me! Simi says "buon appetito" to George.
Suppose, one I came to Sicily, I'd stay for six weeks. At least. :)
Looks delicious as usual Welshcakes. Veal stuffed with orange sounds wonderful
Hi, Sean. And very welcome you will be. Thanks, jmb.
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