« Smoked Salmon and Caviar Panini | Home | Fillet of Stuffed Ihi and its Puree of Umara and Crusty of Fei »

Involtino di cami bianche alla bolognese con nido di tagliatelle al sugo di carne

From: Port of the Month-Rome
Recipe from the Grand Hotel Parco die Principi

White meat rolls, bolognese style and tagliatelle pasta with meat ragout sauce

Ingredients:
Chicken breast
Ham
Sage
Tagliatelle pasta
Veal sauce

Preparation:
Cut chicken into a large slice, place a slice of ham on top, season with sage and roll, Cook the rolled meat in a frying pan until cooked through and golden brown on the outside. Toss cooked pasta with veal sauce. Slice meat rolls into pinwheel shapes and serve atop pasta and sauce.

Important Note: All recipes have been translated from Italian and measurements have been converted from grams to approximate ounces using 30 grams= 1 ounce. Amounts are not provided on some ingredients and nor are some of the cook times. Some things are just lost in translation. Results may very….good luck!