01 March 2011
Heating a little olive oil in a non-stick pan, I put the bundles in and browned them on all sides. Then I poured over a little red wine, to which I added a splash of maple syrup, and left the whole thing to cook down over a moderate heat. Served it with mashed potato, and frozen broad beans, just cooked and dressed with a little olive oil and toasted poppy seeds. Marsala is more usual, as is veal and prosciutto, but I had none of those things. I don't even think mozzarella is correct. But it was a delicious dinner for four hungry people.