Paupiettes or beef olives made by wrapping thin slices of meat, usually beef, around a stuffing and braising them. The stuffing might include Fontina or mozzarella cheese.
Mortadella paupiettes or olives. Thin slices of wrapped around red peppers that have been roasted and mixed with capers and black olives.
Perch fillets spread with breadcrumbs, lemon and anchovy paste, rolled and baked.
Swordfish paupiettes or olives. Swordfish fillets rolled and stuffed with breadcrumbs mixed with olives and herbs, deep fried and served with tomato sauce.
Veal birds, paupiettes or olives. Thin slices of veal wrapped around a stuffing and braised. The stuffing will often include mozzarella cheese, ham, and other local ingredients.
Paupiettes or olives made by wrapping thin slices of veal around a stuffing of mortadella and herbs and braising them..
Paupiettes or olives made by wrapping thin slices of veal or beef fillet around a stuffing of pine nuuts, sultanas, grated cheese and onions with breadcrumbs, rolled, threaded onto skewers and grilled over coals.
A white wine grape of Sicily which is used as part of the blend used for making Marsala, along with Grillo and Catarratto. Increasingly it is developing a reputation of its own as making good quality table wines. In Tuscany this grape is known as Ansonica.
