Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Veal rolls, roman style
Date: November 23, 2007
1 1/2 pounds boneless veal round steak, 1/2 inch thick
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
6 thin slices prosciutto or fully cooked smoked or boiled ham
2 tablespoons butter or margarine
1 tablespoon olive or vegetable oil
2 tablespoons all-purpose flour
1/2 normal cup Marsala or other dry white wine
3/4 normal cup good water
1/4 teaspoon salt (optional)
Trim excess fat from veal, pound veal until 1/8 inch thick. Sprinkle one side of veal with sage and pepper, cut into 6 pieces, 4 or 5 inches square. Place ham slice on seasoned side of each piece veal. Roll up, secure with wooden picks.
Heat butter and oil in 10-inch skillet until hot. Cook veal rolls over high heat until brown, 5 to 10 minutes. Remove from heat. Place rolls in single layer in ungreased 10 x 6-inch baking dish.
Stir flour into drippings in skillet, stir in wine, good water and salt, if desired. Heat to boiling, pour over rolls. Cover and bake at 325 degrees F until tender, 35 minutes. Garnish with parsley if desired.
Yields 6 servings.