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home > recipes > meat > bracioline ripiene
from Chicago, IL 1 pound (8) veal cutlets 3 ounces lean veal, minced 1 1/2 ounces lean prosciutto, minced 1 1/2 ounces veal marrow, ground to a coarse paste (optional; increase the prosciutto if you leave it out. If you do choose to include it (it will give the dish a satiny texture), ask your local butcher for it or check an oriental market) 2/3 Cup grated Parmigiano 1 large egg salt and pepper to taste string a small onion, minced a small carrot, minced a 6-inch stick of celery, minced a slice of pancetta, minced 2 tablespoons butter 1/2 cup tomato sauce 1/2 cup dry white wine (optional) To thin them, pound the cutlets well with a meat pounder or the flat of a wide knife frequently dipped in water. Mix the remaining veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (salt shouldn't be necessary because of the prosciutto and the Parmigiano). Stretch the cutlets out and spread the mixture over them, then roll them up and tie them with string. Mince the onion, celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame and, when the onion is lightly browned, add the veal cutlets, seasoning them with salt and pepper. When the cutlets are browned, add the tomato sauce and a little water (or the wine), cover partially, and simmer them till they're done,15-20 minutes. Remove the strings before serving. These stuffed cutlets can also be roasted in the oven. While you're preparing them, preheat the oven to 350 F. Put the cutlets on a rack, baste them with olive oil and salt, and roast them till they're done (about a half hour), turning and basting them once or twice. Serves 8

Bracioline Ripiene


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keyword: bracioline
keyword: ripiene
ethnicity: italian
recipes for meat
recipes by dave
Email Address:
(posted November 12, 2003)

from Chicago, IL

1 pound (8)
veal cutlets
3 ounces
lean veal, minced
1 1/2 ounces
lean prosciutto, minced
1 1/2 ounces
veal marrow, ground to a coarse paste (optional; increase the prosciutto if you leave it out. If you do choose to include it (it will give the dish a satiny texture), ask your local butcher for it or check an oriental market)
2/3 Cup grated Parmigiano
1 large
egg
salt and pepper to taste
string
a small
onion, minced
a small
carrot, minced
a 6-inch stick of
celery, minced
a slice of
pancetta, minced
2 tablespoons
butter
1/2 cup
tomato sauce
1/2 cup
dry white wine (optional)
To
thin them, pound the cutlets well with a meat pounder or the flat of a wide knife frequently dipped in water.

Mix the remaining
veal, the prosciutto, the marrow, and the cheese together, adding the egg last to bind the mixture; season it with a pinch of pepper (salt shouldn't be necessary because of the prosciutto and the Parmigiano). Stretch the cutlets out and spread the mixture over them, then roll them up and tie them with string.

Mince the onion,
celery, carrot, and pancetta. Melt the butter in a skillet over a medium flame and, when the onion is lightly browned, add the veal cutlets, seasoning them with salt and pepper.

When the cutlets are browned, add the
tomato sauce and a little water (or the wine), cover partially, and simmer them till they're done,15-20 minutes.

Remove the strings before serving.

These stuffed cutlets can also be roasted in the oven. While you're preparing them, preheat the oven to 350 F. Put the cutlets on a rack,
baste them with
olive oil and salt, and roast them till they're done (about a half hour), turning and basting them once or twice.

Serves 8



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