Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Fairy’s morsels


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
    Demi-glace sauce
    Aged Grappa


  • Author:
    • Carmelo Garofalo, Messina Sera - Messina
  • Typology:
    • Second course
  • Preparation time:
    • About 30 minutes
  • Notes: