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Ucla Scappati

Yield: 4 servings

Ingredients and directions for this recipe

8 Pieces veal leg, sliced thin
By your butcher (about 1-1/2
Pounds)
1/4 lb Prosciutto, thinly sliced to
Yields 8 pieces
16 Sage leaves
2 bn Italian parsley, finely
Chopped to yield 1/2 cup
16 (1-inch) cubed Pancetta (1
Pound)
6 tb Unsalted butter

Pound veal pieces to 1/4-inch thickness and lay out on work surface.
Place one prosciutto slice over each. Place 2 sage leaves on each and
divide parsley among all 8 pieces. Roll each piece up and make two
rows of 4 horizontally. Use 4 skewers to make a tress with each
skewer piercing 4 rolls. Place 1 cube of Pancetta at the end of each
skewer and push so that the meat is pushed tightly together from both
ends.

In a 10 to 12-inch saute pan, heat butter over medium heat until foam
subsides. Saute skewer sets 10 minutes, turning several times.
Remove, cut along parallel lines with skewers and serve hot with
lemon wedges and polenta taragna.

Yield: 4 servings

MOLTO MARIO SHOW#MB5740

See also:
Previous recipe Ucelli Scappati
Next recipe Udang (prawn) Salad

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