List of Ingredients
- 5 OZ. of stale bread
- 1 1/2 OZ. of raisins
- 1 OZ. of pine nuts
- 12 (2 oz. each) of slices veal rump
- 12 of bay leaves
- 2 of anchovy fillets
- 2 of large eggs
- 1 of red onion
- marjoram
- breadcrumbs
- extra-virgin olive oil
- salt
Method
Preheat the oven to 420°F.
Tenderize the veal slices with a meat tenderizer. Cut the stale bread into 1/2" cubes, then mix it with the anchovy fillets, the pine nuts, the raisins and a few marjoram leaves to obtain a coarse mixture and distribute it on the slices. Roll them up to obtain 12 rolls.
Peel the onion and cut into 12 slices. Form 4 skewers by piercing a roll, then an onion slice and a bay leaf. Repeat so that you have 3 rolls on each skewer.
Beat the eggs with a pinch of salt in a bowl and place the breadcrumbs on a plate. Dip the skewers first in the eggs and then in the breadcrumbs.
Line a baking sheet with parchment paper and scatter the remaining onion slices on it. Place skewers on top, drizzle with a little oil and bake for 15-18 minutes. Serve the skewers with baked onions, with a few leaves of fresh marjoram to your liking.
Recipe by Raffaele Lo Iacono / Chef Giovanni Rota