Sicilian Roast veal stuffed with carrot, Bacon, broccoli and boiled egg, cooked in a sauce of vegetables and white wine. A meat dish rich and colorful, that will surely impress your guests at the table. The perfect accompaniment are baked potatoes with Rosemary or a creamy mashed potatoes.
Is’ a recipe that my mother often prepared on Sundays, obviously after a pantagruelian PASTA 'ncasciata TO MESSINESE one one TIMBALE anelletti TO PALERMITANA, to remain light. In short, well let's face it: Sicilian lunches are always gargantuan.
Do not forget that with the gravy of veal stuffed Sicilian can also dress pasta, better if the egg, adding a little’ butter, black pepper and pecorino cheese and grated Parmesan. The dish today is a reinterpretation of a classic Sicilian family, the fake skinny or ' farsumagru’ that is prepared with the stuffed beef with spinach, Bacon, Cheese Omelet: the recipe Falsomagro TO PALERMITANA it is a must, and on my YouTube channel also find the VIDEO RECIPE step by step.
If you want to prepare the falsomagro Messina, you have to cook it in tomato sauce. Give then a look at all my SICILIAN RECIPES and I wish you good day!
ROAST VEAL STUFFED SICILIANPrint This
- 800 grams of nailing or veal opened a book and well beaten
- 2 carrots
- 3 boiled eggs
- 300 grams of broccoli, net weight
- 6 thin slices of pancetta
- salt and pepper
- 7 Tablespoons extra virgin olive oil
- 2 glasses of dry white wine
- 1 Golden onion, large
- Rosemary as required
- 20 grams of butter
Boil the broccoli in boiling salted water and drain them al dente, then choose from 5 minutes in the pan for 1 tbsp olive oil and adjust salt if necessary, only for flavor. Peel the carrot and remove the ends, then boil it for 10 minutes in boiling salted water.
Season with salt and pepper on both sides the calf, and then roll out on schedule. Have over the entire surface of the meat, leaving a centimeter from all sides, the slices of bacon, then spread the broccoli, lay in a row boiled eggs one after the other and superimpose the carrots. Carefully roll up the meat until it forms a tight sausage. Close both ends with wooden skewers, so they are sealed as possible and tie the meat with kitchen Twine.
Put oil and butter in a saucepan and sauté the veal roast on all sides until it is well complexion. Add the grated onion coarsely and deglaze with white wine. When the alcohol has evaporated, Add the Rosemary and cover: Cook over medium heat for 30 minutes. Once the meat is cooked, do eventually narrow to medium heat the cooking, then whip so creamy.
Serve the meat cut into fairly thick slices with the sauce hot. Bon appétit!
THE PAIRING: We chose a beer that comes close to the characteristics of a wine. And suggest the Elixir, produced by the Piedmontese brewery Baladin. This pure malt red has an alcohol content supported, 10% vol., and also a good body. Its taste is dry, slightly spicy, with notes of fruit and caramel and delicate foam.