Rolls on saffron pepper cream with caramelized onions
FOR THE CARAMELIZED ONIONS
- Butter
- Sale
- Onions
- 1 tablespoon brown sugar
- 50 g balsamic vinegar
- 1 sachet of saffron
- Extra virgin olive oil
- Peppers
- 0.5 glass of water
- Provola
- 500 g Veal (slice)
- Rice flour
- Butter
- Sale
- 0.2 glass of white wine (13% vol)
- 100 g raw ham
- To make the caramelized onion: Slice the onions. Add a generous knob of butter to a pan. Melt it over low heat and...
- To make the caramelized onion: Slice the onions. Add a generous knob of butter to a pan. Melt it over low heat and...
- To make the caramelized onion: Slice the onions. Add a generous knob of butter to a pan. Melt it over low heat and...
To make the caramelized onions: Slice the onions. Add a generous knob of butter to a pan. Melt it over low heat, then add the onions, brown sugar, and balsamic vinegar. Add a pinch of salt and cook for 20 minutes over low heat, or until the onions are soft.
Once the peppers are ready, prepare the cream: wash and chop the peppers. In a small saucepan, drizzle with oil, add the chopped peppers and 1/2 cup of water, and cook over low heat with the lid on. Halfway through cooking, when the peppers begin to soften, add the saffron, stir, and continue cooking. Once the peppers are cooked, turn off the heat and blend them with a blender to create the cream.
Now let's make the rolls: take a slice of veal, add the prosciutto and provola, round it into a roll, and secure it with a toothpick. Once all the rolls are ready, coat them in cornstarch. Melt a knob of butter in a nonstick pan. Add the rolls and brown them on both sides. Once they're golden, add the white wine and let it evaporate. Continue cooking over low heat (it doesn't matter if a little provola seeps out). Once the rolls are cooked, plate them, and the dish is ready!
Rate the recipe
Make your voice heard, chef!
