VEAL ROLLS, PROSCIUTTO AND MOZZARELLA

The VEAL ROLLS PROSCIUTTO AND MOZZARELLA are a simple and tasty dish, typical of the family tradition, perfect as a second course in a good lunch, perhaps accompanied by a nice salad or sautéed spinach. Rolls are a good way to make thin veal steaks delicious, which otherwise could turn out to be stringy and not very tasty. With prosciutto, mozzarella and a little pesto (it's my father's secret ingredient!) they become soft and delicious. 

Very easy to prepare – it only takes a few minutes – the rolls are cooked in a few minutes in a light sauté of vegetables, which adds further aroma to the meat. In short, a simple, intelligent and really very good dish, like many recipes of my father... The meat rolls in a pan are easy to prepare and tasty, perfect for everyday cooking but also a special occasion. The ingredients are few and simple. Any type of meat, such as beef or veal, is fine, but get advice from your trusted butcher! The important thing is that the slices are thin, to make sure that the rolls cook quickly and evenly. A unique goodness ready on the table in a few minutes!

Like any traditional recipe there are different versions, the one I give you today is the basic recipe of meat rolls with all the Tricks and Tips illustrated step by step to get a perfect result; in terms of tasty taste, very soft texture, not dry and not stringy and ease of execution! It is in fact a super fast preparation! I recommend thin and tender slices, I prefer veal, but you can also choose beef. 

Ingredients

8 slices Veal slices 

8 slices Cooked prosciutto

200 g Mozzarella

Pesto alla Genovese to taste

1 Carrots to taste

1 Onion

1 celery rib

Extra virgin olive oil to taste

1 glass White wine

Sage to taste

Black pepper to taste

Preparation

Put the veal slices, in two plies of plastic wrap and beat them very gently with the help of a meat mallet or alternatively a rolling pin.

Obtained slices 2 mm thick spread each with a teaspoon of pesto, lay on top a slice of prosciutto and a rectangle of mozzarella. Close the meat on itself and close the end with a toothpick to prevent the filling from leaking out during cooking. Make a not too fine chop of celery, carrot and onion. In a large pan place a little oil and brown the chopped rolls over low heat for 5 minutes. Flour the rolls, remove excess flour and place them in the pan. Brown them on all sides then blend with the wine. Once the salted alcohol has evaporated add the sage leaves. Cover with the lid and continue cooking, helping you with a little water, for another 15 minutes. Serve your rolls, sprinkle them with the cooking sauce and eat them hot and stringy accompanying them with a fresh salad or a baked potato.