Rovelline lucchesi is a traditional dish from the Tuscan countryside, particularly from the Lucca area. It was originally made using the leftovers of the day before (usually veal escalopes eaten at Sunday lunch), sauteed in a pan with tomato sauce, carrots, onions, celery and capers. This version is a little different from the original one because it includes the soffritto (made with celery, carrots and onions) instead of garlic. As you will see, it’s quick, simple and really tasty.
Ingredients for 2 people
2 fairly thin slices of veal,
75 g carrot, 100 g onion and 75 g celery, cut into small pieces (soffritto mix),
2 tablespoons of chopped tomato,
A handful of capers,
Extra-Virgin Olive Oil,
Salt and pepper.