Ucla Scappati
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Ucla Scappati
  Veal    Italian    Ham  
Last updated 6/12/2012 12:59:55 AM. Recipe ID 22930. Report a problem with this recipe.
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      Title: Ucla scappati
 Categories: Molto
      Yield: 4 Servings
 
      8    Pieces veal leg, sliced thin
           By your butcher (about 1-1/2
           Pounds)
    1/4 lb Prosciutto, thinly sliced to
           Yields 8 pieces
     16    Sage leaves
      2 bn Italian parsley, finely
           Chopped to yield 1/2 cup
     16    (1-inch) cubed Pancetta (1
           Pound)
      6 tb Unsalted butter
 
  Pound veal pieces to 1/4-inch thickness and lay out on work surface.
  Place one prosciutto slice over each. Place 2 sage leaves on each and
  divide parsley among all 8 pieces. Roll each piece up and make two
  rows of 4 horizontally. Use 4 skewers to make a tress with each
  skewer piercing 4 rolls. Place 1 cube of Pancetta at the end of each
  skewer and push so that the meat is pushed tightly together from both
  ends.
  
  In a 10 to 12-inch saute pan, heat butter over medium heat until foam
  subsides. Saute skewer sets 10 minutes, turning several times.
  Remove, cut along parallel lines with skewers and serve hot with
  lemon wedges and polenta taragna.
  
  Yield: 4 servings
  




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Recipe ID 22930 (Apr 03, 2005)

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