Filling
1 xicara of vegetable broth, hot
2 tablespoons of olive oil
2 tablespoons of chopped parsley
200g of prosciutto crudo, sliced
2 cloves of garlic, minced
1 zucchini with skin, in strips
1 carrot, peeled and in strips
1 red bell pepper, seeded and in strips
Meat rolls
3 xicaras of vegetable broth, hot
1/2 xicara of dry white wine
1/4 xicara of wheat flour
2 tablespoons of olive oil
1/2 teaspoon of salt
8 thin beef cutlets (760g)
2 medium onions, peeled and in rings
1 yellow bell pepper, seeded and in strips
1 red bell pepper, seeded and in strips
Filling
1 xicara of vegetable broth, hot
2 tablespoons of olive oil
2 tablespoons of chopped parsley
200g of prosciutto crudo, sliced
2 cloves of garlic, minced
1 zucchini with skin, in strips
1 carrot, peeled and in strips
1 red bell pepper, seeded and in strips
Meat rolls
3 xicaras of vegetable broth, hot
1/2 xicara of dry white wine
1/4 xicara of wheat flour
2 tablespoons of olive oil
1/2 teaspoon of salt
8 thin beef cutlets (760g)
2 medium onions, peeled and in rings
1 yellow bell pepper, seeded and in strips
1 red bell pepper, seeded and in strips
Preparation
Filling
Saute the garlic in olive oil over medium heat
Add zucchini, carrot, and red bell pepper
Stir quickly and sauté until tender
Add vegetable broth and cook, stirring occasionally, for 10 minutes or until vegetables are soft
Join parsley, stir, and let cool
Meat rolls
Place a slice of prosciutto crudo on each roll
Top with the vegetable mixture
Roll up the meat rolls and tie with kitchen twine
Coat in wheat flour
Heat olive oil over high heat
Add the rolls, onions, and bell peppers
Stir occasionally until the meat is golden brown
Add vegetable broth, white wine, and salt
Cook for 15 minutes or until rolls are tender
Remove from heat
Discard kitchen twine
Place the rolls on a platter
Cover with the onion and bell pepper mixture and serve
