Milanese Stuffed Meat Rolls (Lombardy)

Meat

Ingredients

Pork or veal, thinly sliced- 1 1/2 pounds

Italian pork sausages, skinned and crumbled- 2 small

Chicken livers, chopped- 6

Garlic, finely chopped- 1 clove

Parsley, finely chopped- 2-3 sprigs

Grated parmesan cheese- 2-3 tbsps

Egg yolks, lightly beaten- 2

Fat bacon- small pieces

Sage leaves

Flour

Butter- 1/4 cup

Salt

Dry white wine- 1/2 cup

Boiling stock or water- 1/2 cup

Only very tender meat is suitable for this dish. Flatten the slices carefully until very thin, trying to make them all the same size, approximately 3 by 4 inches.

Combine the sausages, chicken livers, garlic, parsley. Parmesan cheese and egg yolks. Mix to a paste and spread some of it on each slice of meat. Roll up the slices tightly and secure with tiny skewers or toothpicks. Thread on to each skewer a piece of bacon and 1 sage leaf. Dust the rolls lightly with flour.

Melt the butter and fry the meat rolls until brown all over, turning them occasionally. Sprinkle lightly with salt, add the wine and continue cooking over a moderate heat until it evaporates. Add the stock, cover the pan and cook gently until the rolls are tender, about 20 minutes. Serve with a risotto or a dish of polenta.

Serves 4 to 6.