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Veal Rolls with Prosciutto recipe

visitor recipeI usually don’t use recipes so I’ll tryto recreate an incredible yet simple dish. I based my experimentationon a delicious Saltimbocca I enjoyed in Little Italy in New York.Mine may be easier to make, but it was every bit as good! – Recipesubmitted by Scott.

Recipe: Veal Rolls with Prosciutto

12 veal cutlets, sliced very thin4 garlic cloves, minced1/4 cup olive oil2 tablespoons ground sage1 pound prosciutto, thinly sliced1/4 cup butter1 cup dry white wineSalt and freshly ground pepper to taste2 tablespoons chopped fresh sage (or Italianparsley)

  • Flatten veal cutlets as thin as possible.Mix garlic and olive oil and spread mixture over each cutlet.Sprinkle each cutlet with salt, pepper, and ground sage. Topeach cutlet with a thin layer of prosciutto. Roll up the cutlets,and hold them together with toothpicks. Saute in butter on allsides until nicely browned, about 10 minutes.
  • Add wine, chopped sage, and a little moresalt and pepper. Cover and simmer until tender, about 10 moreminutes. If needed, thicken the sauce with a little cornstarchmixed with water.
  • Serve over white rice with the sauce drizzledover it.

    Serves 4.

    Episode #10 – Veal Rolls & Caponata – Italian Cooking

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  • Comments



    Preheat oven to 190 C. Place a piece of veal flat on a clean surface and top it with 1 slice prosciutto, 2 sage leaves and mozzarella. Roll up from the shortest end and secure with toothpicks.


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