12 veal shoulder slices
1 salt
2/3 cup grana padano cheese, grated
5 oz prosciutto
5 tbsp extra virgin olive oil
3 tbsp butter, room temp
1 medium carrot, finely chopped
1 medium cellery heart, fine chopped
1 small onion, finely chopped
1/2 cup chicken broth, hot
1/2 cup dry white wine, hot
8 tsp tomato paste
Prosciutto should be thinly sliced and cut into julienne strips. Veal
shoulder should be like scaloppine, pounded In a small bowl, mix the
hot wine, broth and tomato paste until the paste dissolves. Set aside
and keep warm. Spread the veal slices on a flat surface, then cover
each with pepper, cheese and prosciutto. Roll up each slice and
secure with large toothpicks. Set aside. In a large skillet, saute
the onion in oil and butter over medium heat, then add the carrots
and celery. Cook for 10 minutes, or until the carrots and celery are
soft. Add the veal roll to this mixture and saute on all sides for a
few minutes until the meat is golden brown. Next add the broth, wine
and tomato paste mixture, roll the veal in it until thoroughly coated
and continue cooking until the sauce thickens. Serve immediately.
Serves: 4
Recipe Categories: Cheese; Italian; Main Dish; Meat
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