Veal Roulades and Lamb Cutlets
in Sauce (Involtini di Vitello e Costatine di Agnello al Sugo)
4 veal cutlets
4 lamb chops
4 1/2 cups peeled and pureed tomatoes (passata)
3 ounces Canestrato Pugliese cheese, grated, for the pasta
2 ounces Canestrato Pugliese cheese, grated, for the roulades
14 ounces short pasta (penne or ziti)
1/2 cup olive oil
1 glass of white wine
1 small chopped onion
1 clove of garlic
Chili pepper
Bay leaf
Parsley
Salt and pepper
- Flatten the veal cutlets and lamb chops
with a meat mallet. Sprinkle each slice with the chopped parsley,
grated Canestrato Pugliese cheese, chili pepper and chopped garlic.
Roll the slices and use a toothpick to hold them together.
In a saucepan heat the 1/2 cup of olive oil with some chopped
garlic and a chopped small onion. When translucent add the roulades
and brown over a high flame. Add the white wine and simmer until
it has evaporated. Then add the 4 1/2 cups of pureed tomato,
the rest of the parsley and the bay leaf. Simmer at a low flame
for about an hour. Add water if the sauce dries up.
- When cooked, place the roulades on a cutting
board, remove the toothpicks, and slice into pinwheels. Return
the meat to the sauce.
- Cook the pasta in a large pot of salted
boiling water. Drain when "al dente" (firm), put in
a soup tureen and mix with the remaining grated Canestrato Pugliese
cheese as well as two ladles of the sauce. Stir well so that
the pasta soaks up the sauce.
- When serving, add more sauce with the
veal and lamb pinwheels.
Makes 4 servings.
Recipe courtesy of The Italian Trade Commission.
