Comments on: Veal rollups with cream

By: gerry g.pedrosa

gerry g.pedrosa — Wed, 24 Jun 2009 19:06:36 +0000

hi!patty
this recipe was very deliciuos,a days ago efter offsigning from ships ill try of.i will used chicken breast instead of veal,because it is very hard to find the veal meat here philippines also when i onboardship i always to do this things sometime i will use garlic sauce.

thnx u very much
gerry g.pedrosa
shipscook

By: Serena

Serena — Sat, 06 Jun 2009 01:00:44 +0000

Patty,
I tried this a few weeks ago and it was delicious! I used the pork instead of veal and it was still really good. Thanks for all these recipes that remind me of when I lived in Vicenza with Nonna Wanda and Nonno Italo!

By: Curt

Curt — Wed, 24 Dec 2008 14:01:41 +0000

Wow!
Those look really really good and delicious.
I can’t wait to try them.
Thank you!

By: Patty

Patty — Wed, 24 Dec 2008 04:51:30 +0000

Eddie, the sage touch makes me think about saltimbocca alla romana: veal, prosciutto crudo and a sage leaf. I think chicken could go too but the taste would be really different.

By: stephanie

stephanie — Tue, 23 Dec 2008 21:07:30 +0000

Thanx to Patty and Eddie for your responses. Don’t know exactly when I will use the recipe, but when I do, I’ll let you know how it turned out.

By: Eddie

Eddie — Sun, 21 Dec 2008 19:15:25 +0000

Stephanie:

In agreement with the pork subsitute by Patty, I would use a boneless pork chop, trimmed of all fat and punded flat with a meat mallet. OR, I would use a thinly sliced chicken cutlet. As an added touch, I would use a sage leaf inside the chicken with the prosciutto and cheese.

By: Patty

Patty — Sun, 21 Dec 2008 16:02:55 +0000

Hi Stephanie, you can substitute veal with pork loin.

By: stephanie

stephanie — Sun, 21 Dec 2008 15:59:12 +0000

Hi Patty,

This recipe sounds divine, but unfortunately, I am not a big fan of veal. What, if any, would you suggest as a good alternative?

Thanx

stephanie