Braciole

De Vincenzo's Plate · 45 min

Ingredientes

Preparación

1. Lay a sheet of baking paper on a chopping board and place one veal steak slice on it.
2. Cover with a second sheet of baking paper and flatten the veal with a steak mallet.
3. Repeat for each slice you want to make, seasoning each with salt and pepper.
4. Remove the top paper. On each steak place two slices of grilled eggplant, two slices of prosciutto, one slice of provolone, chopped baby spinach and shredded mozzarella. Do not overfill.
5. Fold the steak in gently, tucking in the ends, and push any falling ingredients back in.
6. Roll it up tightly and tie string around one end with a knot.
7. Wrap the string around the veal about 3 cm apart, then take it underneath and back up over the top.
8. Tie a tight knot at the end and set the braciole aside.
9. Heat olive oil in a large pan and shallow fry the braciole.
10. Turn each one until it is lightly browned all over.
11. Set the veal aside. Add finely chopped garlic to the same oil.
12. Once the garlic begins to brown, add chopped Spanish onion, carrot and basil and simmer.

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