Fairy’s morsels
Second courses
Aged
4 people
Carmelo Garofalo, Messina Sera - Messina
About 30 minutes
Ingredients:
Veal meat
Raw ham
Fresh sage
Pepper and a little salt
Butter
Demi-glace sauce
Cream
Aged Grappa
Raw ham
Fresh sage
Pepper and a little salt
Butter
Demi-glace sauce
Cream
Aged Grappa
Preparation:
Cut the veal scallops and fill them with a slice of raw ham, fresh sage and a pinch of salt.
Roll up, pierce on a skewer and fry them with butter, a little demi-glacee and a hint of cream.
When almost cooked, wet them with the aged Grappa, leave covered for three minutes, open and serve with mashed potatoes.
Roll up, pierce on a skewer and fry them with butter, a little demi-glacee and a hint of cream.
When almost cooked, wet them with the aged Grappa, leave covered for three minutes, open and serve with mashed potatoes.
