How to cook excellent stewed Mexican rolls following the Milanese recipe based on veal and pork meat combined with minced ham fat and grated Parmesan cheese.
Ingredients for 4 people
- 600 g sliced veal pulp
- 100 g minced pork
- 30 g finely chopped ham fat
- 1 clove of garlic
- the crumb of a sandwich softened in milk
- 1 egg yolk
- 2 tablespoons of grated Parmesan cheese
- half a cup of broth
- 50 g butter
- a pinch of nutmeg
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 2 tablespoons flour
- salt and pepper
Preparation of the Milanese Mexicans
Lightly beat the slices of meat by cutting them out, if necessary, to make sure they are all about the same size.
Chop any veal scraps and put them in a bowl together with the minced pork, ham fat, breadcrumbs and garlic.
After mixing the mixture well, pass it twice in the meat grinder, adding the cheese, the egg yolk, salt, pepper and nutmeg afterwards.
Knead the mixture just prepared and spread it, with the blade of a knife, on the slices of meat in equal measure.
Roll the slices on themselves to form rolls, which must be skewered in pairs with a toothpick.
Melt the butter in a pan, lightly flour the rolls and brown them on high heat for ten minutes, turning them on each side.
After adding a few tablespoons of broth, lower the heat and cover, letting it cook slowly until the rolls are well cooked and the sauce has been completely absorbed.
It is important that stewed Mexican rolls are served on the table immediately without letting them cool.
