Ligurian Veal Rolls (Liguria)

Meat

Ingredients

Veal, cut from the leg - 12 slices

Dried mushrooms - 1 1/2 oz

Soft pith of 1 bread roll

Calf's udder - 1/4 pound

Lean veal - 1/4 pound

Pine nuts - 4 tsps

Garlic - 1 clove

Parsley - 2-3 sprigs

Eggs, lightly beaten - 2

Grated parmesan cheese - 2 1/2 tbsps

Salt and pepper

Marjoram - pinch

Butter - 4 tbsps

Dry white wine - 1/2 cup

Meat sauce - 5 tbsps

Soak the mushrooms in warm water for 30 minutes. Drain and chop finely. Soak the inside of the bread roll in water until swollen, then squeeze dry.

Lightly pound the veal slices until thin, but try to keep them a neat shape. Cook the udder with the lean veal in boiling water until tender. Drain, reserve the liquid, and chop the meats finely.

Pound the pine nuts with the garlic and parsley to a paste, then mix with half the mushrooms and all of the soaked bread. Add the eggs, beating well, followed parmesan, salt, pepper and a pinch of marjoram.

Arrange all of the slices of meat on a table and in the middle of each piece put a small portion of the stuffing. Roll up each slice and either tie securely with thread or fix with toothpicks.

Brown the veal rolls in butter. Add the wine and meat sauce, the remaining mushrooms and 1/2 cup of the reserved veal stock. Continue cooking over a low heat for about 20 minutes longer, or until veal is tender. If meat sauce is not available, any well-flavored thick gravy can be used instead or perhaps a glass of red wine.

Serves 4-6