4 tablespoons heavy cream
2 ounces white bread
10 ounces chopped veal
1 1/2 teaspoons finely chopped rosemary
1/2 teaspoon finely grated lemon peel
20 ounces Prosciutto di Parma®, thinly sliced
4 quartered veal scallopine (1 oz. each)
6-8 sage leaves
1 teaspoon butter
1/2 cup white wine
1/2 cup veal stock
salt and pepper to taste
How to make the Involtini Di Vitello E Prosciutto Di Parma – Veal Rollatine with Prosciutto di Parma:
Place heavy cream in a small bowl and add bread to it. Allow it to soak for a few minutes. In a medium size bowl, combine chopped veal, rosemary, lemon peel, and heavy cream with bread, salt and pepper.
Divide the mixture into four portions and roll each to the size of the scallopine and set aside. Place one slice of Prosciutto di Parma® on each scallopine, then put the rolled mixture on top of the ham. Roll each veal slice and secure with toothpicks.
Preheat oven to 450 degrees. In a sauce pan, add the olive oil and heat on stove top. When the oil is hot, place four rolls next to each other, and in between each roll, put a small slice of Prosciutto di Parma® and a sage leaf. Salt lightly, then saute rollatine on each side. When done, change the oil, add butter and a few more sage leaves and place in the oven for seven minutes.
Remove the pan and glaze with white wine and veal stock. Remove the rollatine from the pan. Place the pan back on the stove on medium heat and reduce the sauce to a minimum. Strain the sauce on top of the rollatine and serve.
Courtesy of Andrea Hellrigl, executive chef and owner, PALIO Restaurant, New York City