Messicani (Stuffed Veal Rolls with Nutmeg)

Small veal rolls filled with a mixture of pork, ham, parmesan, and nutmeg. Braised in white wine and broth. A comforting Milanese specialty.

Messicani (Stuffed Veal Rolls with Nutmeg)

Small veal rolls filled with a mixture of pork, ham, parmesan, and nutmeg. Braised in white wine and broth. A comforting Milanese specialty.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• 1/3 cup crustless bread crumbs soaked in 1/3 cup milk
• 2 ounces boiled unsmoked ham, chopped fine
• 2 ounces pork, ground
• 1 egg
• 1/3 cup grated parmesan
• Whole nutmeg (1/3 tsp grated)
• 1 pound veal scaloppine, flattened
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1/3 cup dry white wine
• 1/2 cup meat broth

Method

 

Instructions

1. Make filling: mix mashed bread, ham, pork, egg, parmesan, nutmeg, salt, pepper.
2. Spread on scaloppine. Roll up and secure with toothpicks.
3. Dredge rolls in flour. Brown in butter/oil.
4. Add wine, evaporate.
5. Add broth. Cover and simmer 20 mins.
6. Serve with reduced juices.

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