Stuffed veal rolls with escarole, capers and anchovies
Instructions
Cut the meat into thin slices, place on a leaf of Endive, an anchovy fillet, 4-5 capers and pepper.
Prepare all meat slices and form the rolls.
Sauté for 2 minutes in hot oil and add 1/2 glass of water.
Cook for another 5 minutes.
Combine the crushed garlic and passed.
Serve with chopped parsley.
Ingredients and dosing for 4 persons
- 1200 g of veal breast
- 1 head of escarole salad
- 1 jar of anchovies in olive oil
- 1 jar of pickled capers
- 1 clove of garlic
- 25 cl of tomato
- 1 sprig of parsley
- Salt
- Pepper
- Olive oil extra virgin