Paupiettes with chestnuts
Instructions
Arrange the slices of meat on a cutting board, cover with slices of ham, roll them up with a couple of Sage leaves and fermatele with a toothpick.
Place the rolls to Brown in a pan with oil and butter.
Add a little broth and continue cooking.
Just A few minutes from the end the chestnuts, marsala wine and cream.
Check the salt and serve.
Ingredients and dosing for 4 persons
- 8 slices of veal breast
- 8 slices cooked ham
- 1 sprig of sage
- 1 glass of marsala wine
- 2 tablespoons of olive oil
- 30 g of butter
- 200 g of boiled and peeled chestnuts
- Broth
- 4 tablespoons of cream
- Salt
- Pepper