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Messicani (Stuffed Veal Rolls with Nutmeg)

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
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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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