Roll magical pine nuts and pistachios with some bacon into thin veal cutlets.
5 from 1 vote
Prep Time 20mins
Cook Time 50mins
Total Time 1hr10mins
Course Main Course, main dish, meat dish
4veal roulades/ thin veal cutlets
approx. 8 thin slicesPancettaalternatively South Tyrolean bacon or Guanciale
approx. 50 mlwateror clear soup
1tspcorn starchor potato starch
Roast the pine nuts in a pan without fat until golden brown. Peel and coarsely chop them. Grate the Pecorino and Parmesan and mix together with the egg yolk and one third of the pistachios and pine nuts.
Gently pound the veal cutlets until thin. If they are too big, it is better to cut them up. The roulades should neither be too wide nor too thick. Lay the veal on a work surface and spread a thin layer of the nut-cheese mixture onto it. Place approximately two slices of Pancetta on each. Ideally, the bacon should protrude slightly, gets tucked under the meat, thus keeping the filling in place when cooking. Now roll everything up into roulades and fix with toothpicks.
Heat 1 tbsp of butter in a frying pan. Fry the roulades well in the melted butter. Add a shot of white wine and season with thyme, pepper and salt. The second third of the pistachios and pine nuts can now be added. Cover and cook on a low heat for 20 minutes. Turn the roulades a few times.
As soon as the wine has evaporated, add some more wine, or, alternatively, you can add some water or soup. My grandmother was a true believer in stewing slowly when making this dish. It is very important that you do not pour all the liquid over the meat at once: the roulades are not supposed to boil in the liquid.
Take the veal roulades out of the pan and keep warm. Add 1 tbsp of butter to the sauce in the pan, thicken with some starch and cook the sauce to your desired consistency. Serve the veal roulades on pre-heated plates and pour the sauce over them. Garnish with the remaining pistachios and pine nuts.