List of Ingredients
- 21 OZ. of veal topside, sliced
- 10 OZ. of Borettane onions (or other sweet pearl onions)
- flat pancetta, sliced
- 8 of spring onions
- Marsala wine
- Beef broth
- Flour
- Butter
- Fresh sage leaves
- Salt
- Pepper
Method
Wash the sage leaves and dry them thoroughly. Cut the pieces of veal topside in half lengthwise, roll them up, wrap each roulade in a slice of flat pancetta, add a sage leaf and fasten the roulade closed with a toothpick. Clean and pare the onions and spring onions and boil them in salted boiling water for 8 minutes.
In a pan with a tablespoon of butter, a pinch of salt and a grind of pepper, fry the onions and spring onions for 2 minutes or until golden. In a pan with a pat of butter, cook the roulades for 8 minutes, then put them on a serving platter along with the onions and spring onions.
Deglaze the pan the roulades were cooked in, adding a tablespoon of flour, 1/2 cup of Marsala and 1/2 cup of meat broth. Cook this for 5 minutes, then strain the sauce and reduce it over moderate heat for another 5 minutes. Sprinkle the roulades with the sauce and add the onions and spring onions and serve.