Veal Birds With Pine Nut Stuffing
|Veal slices||6 (From The Leg)|
|Chopped parsley||1 Cup (16 tbs)|
|Chopped cooked ham||1⁄2 Cup (8 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Grated cheese||1⁄4 Cup (4 tbs) (Parmesan Or Romano)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Salad oil||3 Tablespoon|
|Marsala wine/Madeira wine||1⁄2 Cup (8 tbs)|
Pound the veal very thin and cut in pieces for rolls (about 2 1/2 by 5 inches).
Combine the parsley, ham, raisins, cheese, salt and pepper to taste, and pine nuts to make the stuffing.
Mix well and divide among the veal pieces.
Roll them up and skewer or tie them securely.
Heat the oil in a heavy skillet and brown the rolls on all sides.
When all are brown pour in the wine, cover the skillet, and simmer over very low heat about 25 minutes, or until the meat is fork tender.
Remove the skewers or strings before serving.