Stewed Meat Rolls Recipe

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S is an evening recipe for meat lovers. Quite easy and nice to prepare, it is a very tasty Tuscan dish, maybe more in tune from September to May, as it may be a little too hot for summer days. It is extremely easy and fast to prepare. The meat must be quite tender to start with, otherwise you will have to lengthen the cooking time considerably.

- 600 grams of veal cutlets (8 cutlets)
- 400 grams of ripe tomatoes
- 200 grams of ham
- Fresh sage leaves
- A stalk of celery
- An onion
- Two carrots
- Dry white wine
- Olive oil
- Salt

Lay the cutlets flat on a wooden chopping block and lightly hammer them down to crush them and make them more tender. While each cutlet is flat line the inside with a very thin slice of ham and few leaves of sage. Start rolling each cutlet along their length taking care not to move the ingredients you have set in, then secure everything with toothpicks from side to side.
Set the meat aside and prepare a mix of chopped onion, celery and carrots. Pou a little olive oil in a pan and set over medium heat. When the oil is hot pour in the vegetable mix and sautà until the onion is golden and the carrot is tender. Now add the meat rolls and brown them turning from time to time. When the meat has changed color, ad the white wine a bit at the time, letting it evaporate and continuing to turn the meat to let it get absorb all the flavors evenly. When all the wine is used up add the chopped tomatoes and a pinch of salt. Continue cooking over low heat with the lid partially on. Occasionally stir and add boiling water or broth (to avoid interrupting the cooking process) should you see that the sauce becomes too dry. Cook until the meat is very tender and serve with a side of mashed potatoes or al fiasco beans.