Fairy’s morsels
Preparing:
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.
Recommended Grappa:
Poli Cleopatra Amarone Oro
- Ingredients:
Veal meat
Raw ham
Fresh sage
Pepper and a little salt
Butter
Demi-glace sauce
Cream
Aged Grappa - Author:
- Carmelo Garofalo, Messina Sera - Messina
- Typology:
- Second course
- Preparation time:
- About 30 minutes
- Notes:
