Ucelli Scappati

Name: Ucelli Scappati
Ingredients: 8 pieces veal leg, sliced thin by your butcher (about 1-1/2 pounds); 1/4 pound prosciutto, thinly sliced to yields 8 pieces; 16 sage leaves; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 16 (1-inch) cubed pancetta (1 pound); 6 tablespoons unsalted butter

6 ingredients

9 steps

Ingredients

8 pieces veal leg, sliced thin by your butcher (about 1-1/2 pounds)
1/4 pound prosciutto, thinly sliced to yields 8 pieces
16 sage leaves
2 bunches Italian parsley, finely chopped to yield 1/2 cup
16 (1-inch) cubed pancetta (1 pound)
6 tablespoons unsalted butter

Directions

1

Pound veal pieces to 1/4-inch thickness and lay out on work surface.
2

Place one prosciutto slice over each.
3

Place 2 sage leaves on each and divide parsley among all 8 pieces.
4

Roll each piece up and make two rows of 4 horizontally.
5

Use 4 skewers to make a tress with each skewer piercing 4 rolls.
6

Place 1 cube of pancetta at the end of each skewer and push so that the meat is pushed tightly together from both ends.
7

In a 10 to 12-inch saute pan, heat butter over medium heat until foam subsides.
8

Saute skewer sets 10 minutes, turning several times.
9

Remove, cut along parallel lines with skewers and serve hot with lemon wedges and Polenta Taragna (separate recipe).