Recipe courtesy of Pino Lavarra
Total:
2 hr
Active:
1 hr 30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 4 ounces water
  • 4 ounces sugar
  • 7 lemons
  • 1 ounce powdered sugar
  • 4 lemon leaves
  • 1 pound veal fillet
  • 4 basil leaves
  • 1 pound sliced parma ham
  • 8 ounces ground pork meat
  • 8 ounces zucchini
  • 8 ounces eggplant
  • 8 ounces potatoes
  • 8 ounces mixed bell peppers
  • 8 ounces cherry tomatoes
  • 2 ounces olive oil
  • 2 cloves garlic
  • Salt and pepper

Directions

Preheat oven to 200 degrees F.

Lemon preparations: Combine the water and sugar in a pot, and bring to a boil. Remove the skin from 6 lemons and add to pot. Cook lemon peels for 10 minutes. Slice the other lemon with a slicing machine to make the thin lemon chips. Boil these lemon chips for 10 seconds and cool in ice water. Place the slices on a sheet of foil, and sprinkle powder sugar on top. Bake slices in a 200 degree F oven for 1 hour. To prepare the lemon leaves, simply fry the lemon leaves for 1 minutes. With the 6 peeled lemons, remove the segments using a knife.

Veal preparations: Preheat oven to 400 degrees F.

Clean the veal fillet, and cut into 4 portions. First sear each fillet in a hot pan, and then layer each with Parma ham, basil leaves, lemon skins, and 1/4 of the pork meat. Roll the fillet over the filling and wrap tightly. Cook the veal fillets in oven for 10 minutes.

Cut all of the remaining vegetables, except the cherry tomatoes, into long stick shapes. Quickly fry the vegetable, and drain excess oil. Cook the cherry tomatoes with garlic and olive oil for 5 minutes.

To assemble: Place the veal fillets in the center of plate. Add the vegetables and cherry tomatoes on the side. Surround plate with lemon segments, and place dried lemon slices on to of veal with lemon leaves. Sprinkle with a little olive oil and serve hot.

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