Zia Connie's veal braciolette

    Zia Connie's veal braciolette

    1save
    1hr15min


    1 person made this

    About this recipe: Braciolette are thin, veal slices that are rolled up and are kept in place with cocktail sticks. This dish is a true traditional emblem of the Neapolitan cuisine. Aunt Connie gives you a modern and cheeky version of this recipe in a flavourful Chianti Wine Jelly sauce and with a side of silky Truffle Butter Mash that will awaken your taste buds!

    vorrei Essex, England, UK

    Ingredients
    Serves: 4 

    • For the braciolette
    • 60g raisins
    • 1/2 glass red wine
    • 4 thin slices prime cut veal
    • 60g pine nuts
    • 40g Pecorino cheese
    • 30ml extra virgin olive oil
    • sprig of rosemary to decorate
    • For the Chianti sauce
    • 120g Vorrei's Chianti Wine Jelly
    • 60ml ready made meat stock
    • For the mash
    • 500g potatoes, peeled
    • 175ml milk
    • salt to taste
    • 30g Parmigiano Reggiano cheese
    • 30g Pecorino cheese
    • 30g truffle butter

    Method
    Prep:25min  ›  Cook:20min  ›  Extra time:30min soaking  ›  Ready in:1hr15min 

    1. Soak the raisins in the wine for at least 30 minutes. Drain well.
    2. Spread out the veal slices on a wooden board and cover them with the raisins, pine nuts, Pecorino and parsley. Roll up and stick a couple of cocktail sticks through them to prevent the contents from spilling out.
    3. Fry the veal braciolette gently in the extra virgin olive oil for about 10 to 15 minutes, turning occasionally.
    4. In a separate pan melt the Chianti Wine Jelly with the 60ml of meat stock and then place the cooked veal braciolette in the pan and cover. Cook on a low heat for about 5 minutes until the stock had reduced down a little.
    5. In the meantime boil the potatoes till soft, then drain and let cool slightly. Mash them with a potato masher and add the milk, a pinch of salt and both the Parmigiano Reggiano and Pecorino cheeses. Turn off the hob and add the 30g of room temperature truffle butter. Stir vigorously until the milk is absorbed.
    6. Serve the veal braciolette on the bed of mash and pour the remaining sauce on top. Decorate with the rosemary.

    Tip

    When you are making your mash try adding the butter at the very end, at room temperature, with the hob turned off. This way you will keep intact the flavours of the butter and your mash will be creamier and silkier.

    See it on my blog

    Vorrei.co.uk

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate