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Polenta e osei scapatt

Dish Polenta
Difficulty level Easy
Method Stove Top
Serves 4
Rating
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This dish is called “uccellini scappati” in standard Italian because when they are cooked, the meat rolls look like little birds.

 

 

• 100g butter
• 700g cutlets
• 100g lard, cut into thin strips
• 1 cup dry white wine
• Sage
• Rosemary
• Salt
• Polenta

1. Pound the meat. Cut eat cutlet into strips 3 cm wide and 9 cm long.
2. Place 1/2 a bay leaf, some rosemary and a pinch of salt onto each piece of meat.
3. Role the strips of meat up and hold each roll together with a toothpick.
4. Melt the butter and lard in a pan. Add some sage and rosemary.
5. Place the rolls of meat into the pan and cook until lightly browned. Season with salt and a dash of wine.
6. Continue to cook over low heat, adding a few tablespoons of water if needed.
7. Meanwhile, cook the polenta.
8. Serve the meat rolls on top of the polenta and drizzle over the juices from the pan.