Flower pumpkin roll
Instructions
You soften the raisins in warm water for 15 minutes, then squeeze it.
Cut the pumpkin into sticks and lessatela in salted water for 3 minutes.
Chop the herbs with the garlic, pumpkin flowers of the pistil.
Place the meat on a chopping board, add salt, pepatela, profumatela with nutmeg to taste and herbs.
Settle over the flowers, pumpkin sticks and raisins, then roll it up and bind them with kitchen Twine.
You then roll evenly browned in the oven already warm got to 200 degrees, then add hot broth with and continue cooking for 1 hour and 20 minutes, often still wetting it with the broth.
Meanwhile, prepare the sauce.
Pounded in a mortar the grape berries, juice filtered, then transfer it to a bowl, add the chopped onion and let macerate for 30 minutes.
Private crust slices and let them soften in water, then strizzatele and when done with scallion and macerated juice, chopped Mint, olive oil, salt and pepper.
Let stand the mixture in the refrigerator for an hour.
When cooked, wrap the meat in aluminum foil and allow it to cool, then affettatela and serve with the sauce.
Ingredients and dosing for 4 persons
- 600 g of veal breast
- 250 g of pumpkin pulp
- 10 pumpkin flowers
- 20 g of sultanas
- Some leaves of basil
- Some leaves of mint
- 1/2 clove of garlic
- Vegetable broth
- Nutmeg
- Salt
- Pepper
- For the sauce:
- 2 slices of bread
- 1 bunch of sour grapes (or 2 tablespoons wine vinegar)
- 1 scallion
- 1 sprig of mint
- 6 tablespoons of olive oil extra virgin
- Salt
- Pepper