Cutlets, baked in foil
Instructions
Thoroughly wash the Sweetbreads, then boil them in salted boiling water, acidified with yield a spoonful of vinegar.
Remove from the water after 10 minutes, drain and let cool on a stretched canvas.
Meanwhile, cut the ham and also the now cold Sweetbreads, lightly flour the cutlets, then Saute it in a pan in which melted the butter, flavour with the clove of garlic.
When the knots will be well coloured on both sides, remove them from the Pan and remove the garlic, and cooking add the cubes of ham and olives.
Wet your hair with a glass of dry white wine and when this evaporated the Sweetbreads stirring well, then add 2 tablespoons of tomato paste.
Add salt, pepper, do take a boil and cook for about 2 minutes, then remove from heat.
8 prepared special paper squares, each of 25 x 25.
Brush the edges with the egg slightly beaten.
At the center of these 4 sheets placed the veal cutlets.
On each of them paid evenly over the fourth part of the prepared sauce.
Cover with the other 4 sheets of paper, align the edges, then sealing it ripiegateli perfectly.
Put the wrappers on the oven slightly oiled, then Cook about 10 minutes calculating.
After this time, arrange the individual dishes or volutes on a suitable dish and serve immediately, opening it only to the table, in the presence of guests.
Ingredients and dosing for 4 persons
- 900 g of veal cutlets
- 100 g of ham
- 90 g of sweetbreads
- 30 g of butter
- 12 pitted green olives
- Tomato pulp
- 1 egg
- Dry white wine
- Wine vinegar
- White flour
- Olive oil
- Garlic
- Salt
- Pepper