Recipe of the month - Febrary 2004

Main course

MEDITTERANEAN FAGGOTS

Ingredients:

600g (1 lb 5 oz) veal (Pope’s eye or similar cut)
 salvia (leaves)
50 g (2 oz) parma ham
1 glass marsala white wine
3 tablespoons grated parmesan cheese
1 egg
50 g (2 oz) breadcrumbs
flour and gravy as required
 parsley
50 ml (2 fl oz) Gentile di Chieti Extra Virgin Olive Oil
a pinch of nutmeg

Time: 1 hour

You will need 8 slices of meat, which should be pounded to make them even and tender. Now prepare the filling, mixing the thinly-sliced ham, the breadcrumbs, the grated parmesan and the ground parsley in a small bowl. Add the egg, salt, pepper and the nutmeg. Mix well and separate into eight equal portions to be placed on each slice of meat, which should be rolled around the outside, reasonably tightly, to make meat rolls or involtini. Roll them in  some flour and gently fry them in the Gentile di Chieti olive oil, flavouring with a few leaves of salvia. When the faggots have coloured on all sides, wet them with marsala and add a few spoons of gravy, then finish them by cooking slowly on low heat.