Mexicans in gelatin
Instructions
In a bowl mix the ground beef with a little bread crumbs soaked and squeezed, chopped ham, grated cheese.
The related compound with one whole egg and one egg yolk, add salt and pepper.
Beat well the meat slices on each spread a bit of stuffing, roll them up and legatele with the white kitchen Twine.
In a pan heat oil and butter, add the Sage leaves and then insaporitevi the rolls.
When they took color spray them with wine and let it evaporate.
Pour in a tbsp of water (or broth) and cook for 15 minutes.
Pour a little water or broth to thin the broth, raise the flame for a minute, dropped the Pan, place the meat on a serving platter.
Prepare instant jelly, season with a splash of white wine, pour it on with rolls.
Keep in the refrigerator for a few hours and then serve.
Accompanying wines: Soave Superiore DOC, Parrina Red, Gioia Del Colle DOC Rosato DOC.
Ingredients and dosing for 6 persons
- 500 g of veal
- 150 g of minced beef
- 50 g of ham
- 50 g of grated cheese
- Breadcrumbs
- 2 eggs
- 100 cl of instant gelatine
- 1 glass dry white wine
- 5 leaves sage
- 30 g of butter
- 4 tablespoons of olive oil
- Salt
- Pepper