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!
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.