Rustic rolls
Instructions
Mince the olives with capers and anchovies.
Gather it all in a bowl and add the beaten egg and pecorino.
Flatten the meat, oil and spennellatela split the filling about 8 slices.
Roll them up with thread linking them.
Peel peppers and cut them into strips.
Saute chopped onion in a pan with 4 tablespoons of oil; Add the peppers, Saute it, add salt and pepper, cover and cook for 10 minutes.
Join the rolls, let sauce seasoning and pour 30 cl of tomato paste and a ladle of water.
Cook over low heat for 30 minutes, sprinkle with parsley and serve.
Ingredients and dosing for 4 persons
- 8 slices of veal breast
- 50 g of pitted green olives
- 4 anchovies
- 1 tablespoon of capers
- 2 tablespoons of grated pecorino cheese
- 1 egg
- 1 red pepper
- 1 green pepper
- 1 onion
- 30 cl of tomato paste
- Chopped parsley
- Olive oil
- Salt
- Pepper