Stuffed veal flank  Ingredients:       500 g lean veal flank    200 g chopped pork       50 g Serrano ham    1 cup white wine       8 tablespoons oil    3 cloves garlic       2 eggs    1 onion       1 carrot    chopped parsley to taste       ground black pepper to taste    salt to taste

Preparation:

- Beat both eggs and make an omelette. Reserve it. - Mix the chopped meat with a tablespoon of wine, a little chopped parsley, salt and pepper. - Cut the ham into strips. - Stretch the veal flank and put the chopped meat in the center. - Put the strips of ham on top of the chopped meat, intermingle, and the omelette in the center. - Roll up and tie up. - Brown it with oil inside of a casserole, add the chopped onion and sliced carrot. - Fry lightly about 10 minutes, add garlic and parsley. - Drizzle with wine and season. - Cover and let simmer for half an hour. - Add a little water, turn over it and let cook another half an hour. - Pass the sauce through a blender and a strainer. - Cut the meat into slices and serve with the sauce on top. - Put as garnish a few steamed turned potatoes.

Categories:  Bovine, Pork

Estimated Serving:  4

Estimated preparation time:  90 min.

Language:  English

Shared by:  alessandra    2011/08/09