Florentine Roll
Ingredients for 4 people
  • 200 g stale Pane Casereccio di Genzano
  • 250 g finely minced veal
  • 70 g Prosciutto Toscano
  • 20 g dried mushrooms
  • 2 eggs
  • Parmigiano Reggiano
  • 1 clove garlic
  • 2 glasses of white wine
  • 1 glass of milk
  • chopped parsley
  • 3 tbsp extra virgin olive oil
  • bread crumbs
  • salt and pepper
Soften the stale bread (Pane Casereccio di Genzano) in the milk and soak the mushrooms in warm water.

Mix both with the minced veal and the authentic Prosciutto Toscano cut into small pieces.
Salez et poivrez.

Add the grated cheese (Parmigiano Reggiano), beaten eggs, chopped parsley, salt and pepper to taste.

Shape the mixture into a roll and cover it with breadcrumbs.

In a non-stick pan, brown the roll in extra virgin olive oil with the clove of garlic.
Sprinkle the roll with wine and continue cooking on low heat for 20 minutes.

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