Stuffed Lettuces In Broth
Recipe second for 4 people based on Veal with tomato.
Preparation:
Preparation: Cut the veal into small pieces and brown them in butter with bay leaves. Blanch the brains and sweetbreads in boiling water. Drain them and add the veal. Brown everything for a few minutes. Cut the meat and put it in a bowl. Chop the parsley, garlic and marjoram together. Cut the mushrooms, softened in water and squeezed, into small pieces. Add the chopped herbs and mushrooms to the meat, add the eggs, egg yolk, Parmesan, a pinch of nutmeg, salt and pepper and mix well. Clean the lettuce, choosing the best leaves. Wash them and cook them for 2 minutes in boiling water. Drain the leaves and place them on a napkin. Put some stuffing on them and roll them up into cylinders. Close the leaves with a kitchen thread and cook them in broth. Remove the string just before serving the lettuce wraps. Serve them in broth with the addition of meat sauce. Wine: Ormeasco, Rosé, Riviera di Ponente (Liguria), 1-2 years, or Lagrein Rosato or Lagrein Kreitzer (Trentino-Alto Adige), 1-2 years.
Ingredients:
Ingredients: 200 g lean veal - 15 g butter - 2 bay leaves - 100 g sweetbreads - 100 g grated parmesan cheese - 100 g brain - 1 bunch of parsley - 1 pinch of marjoram - 15 g fresh mushrooms - 1 whole egg - 1 egg yolk egg - 1 Pinch Nutmeg - Salt - Pepper - 3 Salads Lettuce - 200 Cl Meat Broth - 2 Tablespoons Genovese Meat Sauce - For the Genovese Meat Sauce: - 200 G Sliced Beef - 1 Coarsely Sliced Carrot - 1/ 2 Coarsely Chopped Onion - 15 G Olive Oil - 8 G Butter - 1/2 Glass Red Wine - 1 Tomato - 10 G Softened Dried Porcini Mushrooms - 3 G Flour - Meat Broth
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