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Manicaretti Alla Lucrezia Borgia

Canadian.Recipes's picture
  Boneless veal cutlets 2 Pound (6 Slices)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Prosciutto slices 6
  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)
  Butter 2 Tablespoon
  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.

Recipe Summary

Side Dish

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Manicaretti Alla Lucrezia Borgia Recipe