The emiliana rolls
Instructions
Slice the onions thinly and cook slowly in a pan with 2 tablespoons oil and let Brown; Add salt, pepper and, a few minutes before removing from heat, add vinegar which will dissolve the sugar.
Beat a little meat slices, add salt, pepatele, lay on each a slice of mortadella and sprinkle with a layer of cooked onions.
Roll up the slices of meat on themselves and secure with toothpicks.
Heat 2 tbsp oil in a pan, let Cook the rolls, spray them with white wine, a little sprinkle the pretzels and bake in moderate heat for about twenty minutes.
During cooking, if necessary, add a few tablespoons of hot water or broth.
Served hot.
Ingredients and dosing for 4 persons
- 600 g of sliced veal in slices of 75 g
- 100 g of mortadella
- 200 g of onion
- 1 teaspoon of sugar
- 2 tablespoons of wine vinegar
- 4 tablespoons of dry white wine
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper