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Rolled Veal Scallops With Chicken Liver Stuffing
(Involtini alla Cacciatora)
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| What You Need: |
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2 tablespoons butter
¼ pound chicken livers
1 ounce prosciutto, cut in tiny pieces
1 green scallion stem, finely chopped
2 teaspoons finely chopped fresh parsley
1/8 teaspoon sage leaves, crumbled
1/8 teaspoon salt
Freshly ground black pepper
1 pound veal scallops, sliced 3/8 inch thick and pounded ¼ inch thick, then cut into 4-by-4-inch squares (about 12 squares)
Flour
2 tablespoons butter
3 tablespoons olive oil
½ cup dry Marsala
1 cup chicken stock, fresh or canned
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| How To Cook: |
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1. Over moderate heat melt 2 tablespoons of butter in a heavy 8-to 10-inch skillet. When the foam subsides, add the livers and cook them, turning frequently, for 4 or 5 minutes, or until they stiffen and are lightly browned.
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2. Cut them into ¼-inch cubes and place them in a large bowl. Saute the prosciutto and scallions in the same skillet for about 2 minutes, adding more butter if necessary.
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3. Then, with a rubber spatula, scrape them into the bowl of livers, and add the parsley, sage, salt and a few grindings of pepper. Stir together gently and taste for seasoning.
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4. Place about 2 tablespoons of the chicken-liver mixture on the bottom third of each veal scallop. Roll up the scallops and tie both ends with soft string.
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5. Dip the rolls in flour, then shake off the excess. Melt 2 tablespoons of butter with the oil in a heavy 10- to 12-inch skillet.
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6. When the foam subsides, add the veal rolls, 4 or 5 at a time, and cook over moderate heat, turning them frequently, until they are golden brown on all sides, transferring them to a plate when done.
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7. Now discard almost all of the fat from the skillet, leaving a thin film on the bottom. Pour in the wine and ¾ cup of chicken stock, and boil briskly for 1 or 2 minutes, scraping in any browned fragments clinging to the pan.
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8. Return the veal to the skillet, reduce the heat, cover and simmer, basting once or twice with pan juices, for 15 minutes, or until the veal is tender when pierced with the tip of a sharp knife.
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9. With tongs, transfer the veal to a heated serving platter. Pour the remaining stock into the skillet and boil briskly, until the liquid has reduced to ½ cup and thickened slightly. Pour it over
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