Italian Offal  & Veal Recipes - Stuffed Veal Slices (Fette di Vitello Farato) Recipe

Ingredients

• 2 large veal escallops, flattened

• 50 g/2 oz/1/2 cup butter

• 1 onion, finely chopped

• 75 g/3 oz mushrooms, chopped

• 175 g/6 oz/1 1/2 cups chicken livers

• 60 ml/4 tbsp breadcrumbs

• 5 ml/1 tsp chopped fresh sage

• Salt and freshly ground black pepper

• 120 ml/1/2 cup dry white wine

• 120 ml/1/2 cup beef or chicken stock

• 120 ml/1/2 cup double (heavy) cream

• Plain boiled rice, to serve

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Method:

1. Cut the veal into long thin strips. Heat half the butter in a frying pan  and cook the onion for 3 minutes.

2. Add the mushrooms and cook for a further 5 minutes. Stir in the chicken livers and cook until brown but slightly pink inside.

3. Remove from the pan and transfer to a chopping board. Chop the chicken livers finely and transfer to a bowl with the mushrooms and onions.

4. Add the breadcrumbs, sage, salt and pepper and blend the ingredients together.

5. Spread a layer of the liver over each slice of veal and roll up. Secure with fine string.

6. Melt the remaining butter and fry (sauté) the veal rolls for 8 minutes, turning to brown all sides. Arrange the rolls in a flameproof casserole dish (Dutch oven).

7. Pour over the wine and stock and bake in a preheated oven at 180°C/350°F/ gas mark 4 for 40 minutes.

8. Remove the rolls to a serving plate and boil the liquid in the casserole dish to reduce it. When the liquid thickens, lower the heat and stir in the cream.

9. Pour over the veal and serve immediately with plain boiled rice.