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Bon Appétit

Veal Rolls with Pecorino and Balsamic Vinegar

4.0

(13)

(INVOLTINI DI VITELLO CON PECORINO E ACETO BALSAMIC)

Recipe information

  • Yield

    Makes 4 Servings

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

Preparation

  1. Step 1

    Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.

    Step 2

    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.

    Step 3

    Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté 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.

TagsItalianEuropeanVealBeefMeatHamPecorinoCheeseDairyMainDinnerSauteBon Appétit
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