Ingredients: - 1.5 kg of veal (cut into his pocket)
- 100 grams of cooked ham
- 150 grams of mozzarella
- 50 g parmesan
- 300 grams of mushrooms
- 2 cloves garlic
- 100 grams of shelled pistachios
- 100 grams of fat
- rosemary, prezzomolo, sage and pepper
- 3 glasses of white wine
- 1 apple
sautéed mushrooms, sauté garlic in olive oil until golden brown. Sbollentari and peel the pistachios. Once cooked mushrooms, add the whole pistachios, prosciutto, diced mozzarella, parmesan, breadcrumbs and parsley. Combine oil as needed until the dough will be soft and compact.
then fill the pocket with the mixture and then sew it all. Cover the mixture of lard, salt and pepper, and Lagare meat, taking care to insert the sprigs of rosemary and sage here and there.
Put Finally, the roast in a pan and a little oil, let it go on dori all sides, add the apple pieces and blend with the white wine.
Then bake at 200 degrees for 60 minutes. Slice raffraddato once, and serve sauce with his past in a sieve.
- 100 grams of cooked ham
- 150 grams of mozzarella
- 50 g parmesan
- 300 grams of mushrooms
- 2 cloves garlic
- 100 grams of shelled pistachios
- 100 grams of fat
- rosemary, prezzomolo, sage and pepper
- 3 glasses of white wine
- 1 apple
sautéed mushrooms, sauté garlic in olive oil until golden brown. Sbollentari and peel the pistachios. Once cooked mushrooms, add the whole pistachios, prosciutto, diced mozzarella, parmesan, breadcrumbs and parsley. Combine oil as needed until the dough will be soft and compact. then fill the pocket with the mixture and then sew it all. Cover the mixture of lard, salt and pepper, and Lagare meat, taking care to insert the sprigs of rosemary and sage here and there.
Put Finally, the roast in a pan and a little oil, let it go on dori all sides, add the apple pieces and blend with the white wine. Then bake at 200 degrees for 60 minutes. Slice raffraddato once, and serve sauce with his past in a sieve.
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