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Ingredients
- 9 pieces of Provimi veal scaloppini
- 9 bay leaves
- 1 1/4 bread crumbs, plus 1/4 pound separated
- 1 cup pearl onions
- 1/2 pound mozzarella cheese
- 1/2 pound sharp Asiago or fontinella cheese
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons extra virgin olive oil, divided
- 1-2 parsley stems
- 1/2 pound San Marzano plum tomatoes
- Skewers
Details
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Put 1 pound bread crumbs in a large salad bowl. Chop half an onion and chop garlic very fine, but not purée. Add to p=bread crumbs. Cut mozzarella and Asiago into cubes and add to bread crumbs. Add salt, pepper, 2 tablespoons of oil and parsley. Crush the tomatoes and add to the mix. Add water if needed to moisten. Stuff each scaloppini with the mix and roll. Skewer 1 rollatini, 1 small onion sliced (same size as bay leaf) and bay leaf. Repeat until you have 3 rollatini on each skewer. Bread the skews by dipping in olive oil then plain bread crumbs. Sear in a pan 2 minutes each side, then put in an oven pan. Bake at 350 degrees for about 10-12 minutes.
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