Liturgical Year : Recipes : Broiled Veal Rolls

Catholic Recipe: Broiled Veal Rolls

INGREDIENTS

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

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Food Categories (2)

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Feasts (1)

Also Called: Spiedini alla Griglia

DIRECTIONS

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