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Ligurian veal rolls

Similar to involtini, Ligurian veal rolls are stuffed with pine nuts, ground meat, Parmesan, parsley and marjoram, breadcrumbs as well as organ meat and brains (at least according to the traditional recipe). They are then cooked in broth and white wine, and perhaps tomatoes, and served either with the sauce or an a bed of peas.

Text © Dana Facaros and Michael Pauls

Images by: avvocatolaser