Stuffed Veal Scallops Parmesan
|Uncooked elbow macaroni||8 Ounce (2 Cups)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Unsifted all purpose flour||1⁄2 Cup (8 tbs)|
|Thin veal scallops||1 Pound|
|Water||2 Cup (32 tbs)|
Cook macaroni according to package directions; drain.
Meanwhile, fry bacon until crisp; drain on absorbent paper, reserving drippings.
Crumble bacon and mix with cooked macaroni,1/3 cup cheese and 1/4 cup parsley in large bowl; set aside.
Combine flour, salt, rosemary and pepper on wax paper.
Dredge veal scallops with mixture; shake off excess flour mixture and reserve.
Place rounded tablespoonfuls of macaroni mixture in center of each scallop; roll up veal around filling and secure with food picks or skewers.
Brown in reserved bacon fat.
Place remaining macaroni mixture in lightly buttered 2-quart casserole.
Arrange scallops on top.
Stir reserved flour mixture into meat drippings in skillet.
Add water and cook, stirring constantly, until mixture thickens.
Pour over veal and macaroni in casserole.
Sprinkle with remaining 1/3 cup cheese and cover.
Bake at 350° 40 minutes, or until meat is tender.
Uncover, sprinkle with remaining 1/4 cup parsley, and serve at once.