Manicaretti Alla Lucrezia Borgia
|Boneless veal cutlets||2 Pound (6 Slices)|
|Black pepper||1⁄4 Teaspoon|
|Emmenthaler cheese slices||6|
|Asparagus spears||6 (White Colored, 4 Inch Long)|
|Butter||1⁄4 Cup (4 tbs)|
|Port wine||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Dried mushrooms||3 1⁄2 Ounce, hydrated by soaking in water|
|Beef gravy||1⁄4 Cup (4 tbs)|
|Cream||3 Cup (48 tbs)|
Pound veal cutlets until thin.
Season with salt and pepper.
Place a slice of prosciutto, then a slice of cheese and an asparagus spear over each veal slice.
Roll into fingers; skewer or secure with twine.
Melt the 1/4 cup butter in a large heavy skillet.
Add veal rolls; brown on all sides.
Add port wine; cover and simmer about 10 minutes.
Meanwhile, melt the 2 tablespoons butter in a saucepan.
Add and lightly brown the parsley and garlic.
Mix in the mushrooms, beef gravy, and cream; simmer 5 minutes.
Pour sauce over veal rolls; correct seasoning, using the remaining 1 tea spoon salt.
Cover and simmer until meat is tender.