10,364 views
https://www.raiplay.it/programmi/esem... - Fabio Potenzano prepares a second course typical of the Sicilian province. Here are the Milanese braciole. Ingredients: 400 g veal rump, 150 g breadcrumbs, 80 g grated pecorino, 150 g caciocavallo, parsley, 1 clove of garlic, extra virgin olive oil, salt and pepper, 1 white onion, 200 g green celery, 1 shallot, 200 g pumpkin, 150 g fennel, 80 g orange honey, 80 ml white vinegar, 60 g green olives, 40 g pine nuts, 50 g capers, 6 g mint, salt and pepper Procedure: Let's prepare the braciole. In a bowl, mix the finely crumbled breadcrumbs with a fine mixture of garlic and parsley and the grated pecorino. Using a meat tenderizer, thin the veal slices, placing them between two sheets of film so as not to break them. Grease a baking dish with oil and arrange the very thin veal slices inside. Grease them with a good drizzle of oil, evenly. Take each slice and pass it through the enriched breadcrumbs. Place a strip of caciocavallo on each breaded slice, then roll the meat around the cheese to obtain rolls. Insert the rolls into a skewer (7 per skewer). Cook them in a pan with a drizzle of oil: they should brown on both sides. For the winter caponata, blanch the chopped onion and celery in water: they should be almost cooked. In the meantime, in a pan, fry the chopped shallot with a drizzle of oil. When the shallot is well wilted, add the fennel and diced pumpkin. Let it simmer for a few minutes. Add the capers and pine nuts, then add the well-cooked onion and celery. Finish cooking the fennel and pumpkin, also adding the honey and white vinegar. At the end of cooking, season with salt and pepper and add the olives and chopped mint. Let it rest for a few hours before serving.