Veal rolls with prosciutto and provolone cheese 

I took inspiration for this recipe from my grandmother's secret recipes. Very easy to prepare it only takes a few minutes... What's for dinner tonight? The answer varies from season to season, but there is a quick and delicious dish that can not miss in the menus of the week and that you can enjoy 365 days a year: veal rolls!

It has been a really busy week, when our little ones get sick it is always an enigma to understand how they will react. In our case we made a visit to the emergency room but everything worked out well. And when you go through moments like this, anxiety squeezes your stomach and you forget you even exist, let alone eat. Today, however, we are serene and relaxed and I propose a simple but very tasty recipe. Veal rolls with raw prosciutto and provolone cheese. I had tried them a few weeks ago and I was very satisfied with this mix of really delicious ingredients. 

Our trusted butcher for this recipe proposed me to buy slices of veal, ideal for making rolls. I do not know how I did before this fantastic advice since I always bought thin slices but still too large and I always had to divide them or find the system to form rolls not too big. With the slices of veal instead you will get rolls of the right size and without effort.

But who would ever resist these meat rolls with prosciutto and provolone cheese? 

So stringy with provolone cheese inside and a nice slice of prosciutto  in each. I am watering my mouth every time I prepare them and my consolation is that they are even a gluten-free dish.

Ingredients

12 thin slices of veal 

6 slices of raw prosciutto

150 g provolone cheese

200 ml vegetable stock

100 g butter

1 red onion

2 sage leaves

1 sprig of thyme

2 tablespoons extra virgin olive oil

flour to taste

salt to taste

PROCEDURE

To prepare veal rolls with raw prosciutto and provolone cheese start beating the slices of veal, you can do it with a meat tenderizer by placing them on a cutting board. Roll them out and lay the raw prosciutto and provolone cheese on top, roll up the meat and close with kitchen string or much more simply with 2/3 toothpicks. Continue until you get 12 rolls. In a large bowl, pour the flour and cover the rolls evenly. In a pan pour the oil, distribute the butter, add the onion and herbs. Let the butter melt and when the onion begins to fry lay the rolls, turn them gently and gradually add the broth. Add salt and cook with the lid on low heat for about 15 minutes. Turning from time to time. If you notice that the sauce is drying you can add hot water. At the end of cooking, when there are 1/2 minutes, add the remaining provolone cheese. Let it melt by turning.

Serve the veal rolls with raw prosciutto and provolone cheese hot, its soft and tasty sauce flavored provolone cheese will delight you.