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Catholic Recipe: Broiled Veal Rolls


  • 1 1/2 pounds veal rump, sliced, cut in 3-inch squares
  • 1/4 pound prosciutto, chopped
  • 1 garlic clove, crushed
  • 3 tablespoons grated Romano cheese
  • 1 tablespoon chopped parsley
  • salt, pepper
  • 3 tablespoons vegetable oil
  • 1 cup fine dry bread crumbs
  • 1 large onion, sliced
  • pinch rosemary
  • Details

  • Serves: 6
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Spiedini alla Griglia


Spread squares of veal on flat surface. Mix prosciutto, garlic, cheese, parsley, salt, pepper. Place 1 teaspoon mixture in center of veal square; roll; secure with metal food pick; dip in oil, then in bread crumbs. Alternate 1 roll with 1 slice onion on skewers; brush with oil. Sprinkle with rosemary. Broil 5 inches from heat for 5 minutes; turn; broil 5 minutes more. Serve immediately. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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