Search inside this book

No other editions

The Olive and the Caper: Adventures in Greek Cooking

Stuffed Veal Roll-Ups with Fennel and Bread Crumbs

Page 380

Cuisine: Greek | Course Type: Main Courses

(1 review)

Tags:

Single Review Display

19th November 2018

kaye16

4.5 Good. Nice stuffing and sauce. Easy enough to make, but lots of clock time, much unattended.
I made a half recipe with three scallops, two of which were smaller than asked. I wonder if French butchers cut their scallops thinner than American ones do. Mine didn't make 7-8" diameter; they were more or less rectangular with that as the longer dimension.
I smelled the anchovies as the sauce was cooking, but they were not apparent in the finished dish.
Think I'd just leave the bay leaves whole and remove them when serving.
I used all 12 kalamata olives for my half recipe.

(edited 19th November 2018) (0) comment (0) useful  

Login or register to add your own review of this recipe.