- 600 g sliced veal breast
- 300 g borettane onions
- 100 g slices of pickled bacon
- 8 shallots
- beef broth
- Sage leaves
For the recipe of the rolls with onions and shallots, wash the sage and dry it well. Divide the rump slices in half lengthwise, roll up to make rolls, wrap each roll with a slice of pickled bacon, put a sage leaf and close the roll with a toothpick. Clean the onions and shallots and boil them in salted boiling water for 8 minutes.
Sauté the onions and shallots for 2 'in a pan with a spoonful of butter, a pinch of salt and a pinch of pepper until golden. Cook the rolls in a pan with a knob of butter for 8 minutes, then place them on a serving dish, along with the onions and shallots.
Deglaze the pan where the rolls were cooked, adding a spoonful of flour, half a glass of Marsala and half a glass of meat broth, cooking for 5 ', then filter the sauce obtained and reduce it on a moderate flame for another 5'. Sprinkle the rolls, onions and shallots with the sauce and serve.
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