- 400g Girello
- 3 Carrots
- 5 Celery Sticks
- 2 Onions
- 1 Garlic
- Sage Leaves (a bunch)
- 300g Pistachio Nuts
- 300g Parmesan
- 200g Muscatels
- Cut the girello into steaks and beat out.
- Chop up the vegetables and soften with butter and oil in a large pan with a lid.
- Mix nuts, parmesan and muscatels in a blender.
- Fill the steaks with mixture and rollup and stick with toothpick.
- Place rolls of meat in a pan with the vegetables and cover to cook.