Uccellini scappati from Recipes from Milan and Lombardy by Slow Food
Slice the beef and salt the slices. Lay a sage leaf in the centre of each one, then a slice of pancetta, then roll them up, with the pancetta on the inside, and fasten closed with a toothpick. Slic...
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Ingredients
- 100 g thinly sliced pancetta
- sage leaves
- 50 g butter
- 1 onion
- cooked polenta or potatoes, for serving
- 150 ml dry white wine
- salt
- 500 g flank steak
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