|Recipe Title: Veal Rolls with Pecorino and Balsamic Vinegar~Involtini Di Vitello Con Perorino E Aceto Balsamic|
Contributed by: TwinLakesChef
Additional Credits for Recipe
List of Ingredients
|3/4 cup grated pecorino Romano cheese (about 2 ounces)|
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons drained capers, chopped
1 large garlic clove, minced
8 1/4-inch-thick veal scallops (each about 5x4 inches)
8 1/8-inch-thick slices cooked ham (each about 5x4 inches)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry white wine
2 tablespoons balsamic vinegar
|Combine pecorino Romano, rosemary, capers and garlic in|
small bowl. Season with salt and pepper.
Place veal scallops in single layer on work surface. Sprinkle
with salt and pepper. Place 1 ham slice atop each veal slice.
Sprinkle cheese mixture atop ham, dividing equally. Fold in
long sides, covering 1/2 inch of filling on each side. Starting at
1 short end, roll up as for jelly roll. Fasten with toothpicks.
Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls;
sautÃ© until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid
is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes.
Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly,
about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks
from veal. Pour sauce over veal and serve.
Number of Servings: 4
General Cooking/Prep Method
Recipe Type - Categories
Extra Features of Recipe
Good for Season/Celebration/Holiday
Formal Dinner Party
Gourmet Dinner Club