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    Polenta e osei scapatt

    Recipes by Erminia Castelletti

    This dish is called “uccellini scappati” in standard Italian because when they are cooked, the meat rolls look like little birds.

    Serves 4

    • 100g butter
    • 700g cutlets
    • 100g lard, cut into thin strips
    • 1 cup dry white wine
    • Sage
    • Rosemary
    • Salt
    • Polenta

    1. Pound the meat. Cut eat cutlet into strips 3 cm wide and 9 cm long.
    2. Place 1/2 a bay leaf, some rosemary and a pinch of salt onto each piece of meat.
    3. Role the strips of meat up and hold each roll together with a toothpick.
    4. Melt the butter and lard in a pan. Add some sage and rosemary.
    5. Place the rolls of meat into the pan and cook until lightly browned. Season with salt and a dash of wine.
    6. Continue to cook over low heat, adding a few tablespoons of water if needed.
    7. Meanwhile, cook the polenta.
    8. Serve the meat rolls on top of the polenta and drizzle over the juices from the pan.