| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Meat |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Veal steak; cut 1/2" thick |
| 1/2 |
ts |
Crushed sage |
| 1/2 |
ts |
Freshly ground |
|
|
Black pepper |
| 1/4 |
lb |
Prosciutto ham; sliced paper-thin |
| 4 |
tb |
Butter |
| 2 |
tb |
Olive or salad oil |
| 3 |
tb |
Flour |
| 3/4 |
c |
Dry Marsala wine |
|
|
Parsley |
INSTRUCTIONS
1. Preheat oven to 325 F.
2. Bone and trim the fat from the meat. Pound with a meat mallet to 1/8"
thickness. Rub on one side with the sage and pepper. Cut into 4" to 5"
squares.
3. distribute the ham over the seasoned side of the veal pieces. Carefully
roll up each piece and secure with wooden toothpicks.
4. Heat the butter and oil together in a large skillet over high heat.
Brown the veal rolls on all sides. Remove to a 13-1/2" by 9" by 2" baking
dish, reserving the pan drippings.
5. Stir the flour into the drippings. Stir in 1-1/2 cups water and the
Marsala and bring to a boil. Pour over the veal rolls.
6. Cover the baking dish with aluminum foil and bake in preheated oven for
35 minutes or until tender. Serve garnished with parsley sprigs. Smoked or
boiled ham may be used if prosciutto is unavailable.
AMBROSINO'S
NORTH SCOTTSDALE RD., SCOTTSDALE
WINE: AMARONE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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