Braised Veal Rollatine with Polenta

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A recipe for tender, braised veal stuffed with a filling of prosciutto, onion, garlic, parsley and rosemary--classic Italian spices. Serve with potatoes, risotto or polenta.

Ingredients:

Filling:

• 2 ounces DeLallo Prosciutto, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped Italian flat-leaf parsley
• 1 teaspoon rosemary leaves, extra sprig for cooking 
• 1 1/2 pounds veal scaloppine, lightly pounded
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 (28-ounce) DeLallo Imported Italian Crushed Tomatoes
• 1/2 cup dry white wine
• 2/3 cup of beef broth
• 8 small sage leaves
• Salt and freshly ground pepper

Directions:

Chop prosciutto, onion, garlic, parsley and chopped rosemary together until fine. Spoon equal amounts of filling onto the center of each scaloppine. Roll up scalloppine, keeping sides tucked in to trap filling. Use butcher’s twine to tie rolls.

Heat olive oil in a heavy, saucepan over medium-high heat. Cook half of the veal rolls at a time, turning to brown all sides. Once veal has been cooked, remove, then add tomatoes to the pan and simmer for 2 minutes. Add white wine and simmer for another 2 minutes. Return the veal to the pan. Coat veal rolls with broth and sprinkle with rosemary and sage leaves. Salt and pepper to taste.

Lightly simmer veal rolls, turning occasionally for approximately 35 minutes, or until tender. Transfer to a shallow serving platter and remove twine. Simmer sauce until thickened and top rollatine.

Serve overtop polenta for a taste of Northern Italy.

Serves 6 Printer-friendly version