Uccellini

Preparations:

Place the patties between two sheets of plastic wrap and gently pound them with a meat tenderizer (kitchen mallet) until they are very thin. Sprinkle with a little lemon zest, season and top each with a tranche of ham and roll up. Secure with a wooden stick.

Cream the butter (1). When the butter turns dark yellow, brown the meat birds in it on all sides. Remove, cover lightly with aluminum foil and set aside.

Add the shallot cubes to the remaining butter form and brown.

Put the meat birds back and deglaze the whole thing with a tiny bit of white wine. Bring to a gentle simmer and reduce slightly to a syrupy consistency with the lid off.

Extend with water or a little beef broth and reduce repeatedly.

Remove the pieces of meat and thicken the sauce stock with a little butter (2) until creamy.

Mix with the parsley choppings and serve over the meat birds. Serve immediately.

Chef’s tips The pieces of meat you need for the uccellini should come from the best category of meat. So they are expensive, but the result is worth the price.

Of course, you could pound out the meat pieces just as thinly without plastic wrap. However, you will clearly succeed better between plastic. You need less force, and the kitchen hammer does not pound the tender meat into shreds.

When pounding the meat, do not just hit it hard.

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