| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Boned breast of veal |
| 1/4 |
c |
Olio Carli Extra Virgin olive oil |
| 6 |
|
Sage leaves; (up to 7) |
|
|
Salt and pepper |
| 1/4 |
|
Ham; not smoked |
| 1/3 |
c |
Shelled peas |
| 1/4 |
|
Freshly grated Parmigiano Reggiano |
| 1 |
|
Whole egg |
|
|
The juice of one lemon |
INSTRUCTIONS
Rub the veal with one tablespoon olive oil. Sprinkle with salt and pepper.
Combine the sage leaves, chopped ham, peas, Parmigiano Reggiano and the egg
and spread the mixture over the veal. Roll up the meat tightly and fasten
with string. Place the meat in a baking dish, pour over it the lemon juice
and remaining olive oil and cook in preheated oven at 375 degrees for one
hour or until tender at the pricking of a fork. Serves 4
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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