Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 slices thinly sliced veal
- 4 slices of ham , cut in halves
- 2 hard boiled eggs , cut into quarters
- 8 olives ( con morrones —stuffed with peppers), cut in halves
- 1 crushed or chopped garlic clove
- 1 chopped onion
- 1 cup beef stock
- Salt
- Pepper
- Gravy powder (as required)
Directions
Lay out one slice of veal on worktop; place on it half a slice of ham, quarter egg and 2 olive halves.
Carefully roll up the veal to make a package or roll with everything inside. Use two toothpicks to hold the roll together.
Place rolls on a plate and store in a cool place or fridge.
Fry garlic and onions until soft.
Add stock and two teaspoons of gravy powder and bring to boil .
Carefully place veal rolls into the boiling mixture, being careful not to break them up.
Lower heat and simmer until done. If sauce is too thin add gravy powder till the right consistency is achieved.