Veal Rolls Stuffed With Prosciutto And Cheese
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Prosciutto (chopped)450 g
Pork (ground lean)1 cup
Onion (finely chopped)1 tsp
Garlic (finely minced)1 cup
Bread Crumb (fine fresh)1 tsp
Nutmeg (grated)1 tsp
Lemon (grated rind)1 cup
Flour1 cup
White Wine (dry)Directions:
1
Put the slices of veal between sheets of plastic wrap and pound with a flat mallet without breaking the tissues
2
Set aside
3
Combine the prosciutto and pork in a mixing bowl
4
Melt 1 tablespoon of the butter in a small skillet and cook the onion, stirring, until it is wilted
5
Add this to the mixing bowl
6
Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese
7
Blend well
8
Lay out the pieces of veal on a flat surface
9
Sprinkle with salt and pepper
10
Spoon an equal portion of the filling on each slice
11
Wrap the meat around the filling, folding and tucking the ends in envelope fashion
12
Tie each roll neatly in 2 places with string
13
Sprinkle with salt and pepper
14
Dredge the rolls all over in flour and shake off any excess
15
Select a heavy skillet large enough to hold the rolls in 1layer without crowding them
16
Melt the remaining 3 tablespoons of butter and, when it is quite hot but not browned, add the veal rolls
17
Cook, turning occasionally, until the are nicely browned all over, 3 or 4 minutes
18
Reduce the heat and continue cooking over moderately low heat for about 15 minutes
19
Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the pan
20
Add the chicken broth
21
Bring to the boil and let cook over high heat for about 5 minutes
22
Remove the strings and serve the veal rolls with the sauce spooned over