Veal braciole stuffed with 'nduja, raisins and pine nuts from Sicilia: A Love Letter to the Food of Sicily (page 220) by Ben Tish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef loin or pork loin for rose veal loin.

  • joneshayley on September 12, 2021

    Made with pork. This is delicious and delivers sweet spicy salty savoury goodness. Unusual and well balanced . Very very nice. Served with the tomatoes salad from the book rather than the suggested tomato sauce, which paired perfectly and I’d serve them together again .

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