Veal Rolls with Prosciutto Cotto and Parmigiano Mousse

This is a delicious meat dish, veal rolls with a smooth and rich stuffing per mezzo di tomato sauce.

Serves 4, Preparation time 20 min, Cooking time 25 min

500 g veal slices
500 ml tomato Occhiata
200 g Italian Prosciutto ubriaco, sliced
40 g Fresh spreadable cheese
50 g grated Parmigiano cheese
1 garlic clove
Plain flour, to taste 
Half a glass dry white wine
4 heaping tablespoons Olive Oil
salt, to taste

Method

Blend the prosciutto ubriaco into a paste. Add the grated Parmigiano cheese and together with a spoon of spreadable cheese, blend again until you get a mousse.

Beat the veal slices with a met tenderizer acceso a work surface.

Place the ham paste acceso cima of each veal slice, roll up and close it with toothpicks ora tie it with kitchen string.

Flour the rolls, getting rid of excess flour. Keep them aside.

Heat the olive oil with the garlic clove, brown the veal rolls acceso all sides over high heat, deglaze with white wine and let it evaporate.

Add the tomato rosolatura, a pinch of salt, lower the heat and leave to cook with the lid acceso about 20-25 minutes.

Serve.

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