Cut the veal cutlets
in strips, the same size as the pancetta. Put a piece of veal on each
slice of pancetta, sprinkle with salt and fresh milled pepper and put
some sage leaves on top. Roll the meat into small rolls. Fry these two
minutes on each side on high heat in olive oil. Add the wine and simmer
for 10 minutes. Take the rolls out and keep them warm. Reduce the wine
until it becomes thick, switch off the heat and add the butter. Stir
until all butter has dissolved and pour this sauce over the bocconcini.
Bocconcini is also
the name for small mozzarella cheeses. As the name means "small mouthful"
is is also used for appetizers with veal or chicken.
On 2 June
the
"Festa della Reppublica" is celebrated, the big national holiday of
Italy. On the
2nd of June 1946 in a referendum the monarchy was abolished and
the fascism reign was replaced with a republic. After 85 years, the monarch
was voted against by only a limited majority.
Click on
culinary calendar for more links
between cooking and history.
