View source for Braciolette Ripiene - Stuffed veal rolls

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

[[File:Missing-image-232x150.png|400px|left]]A take on saltimbocca without the (in my opinion) overpowering tast of sage.

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==Ingredients==
:veal schnitzel (escalope) - 1 between 2 persons is enough for my appetite
:some parma ham, serrano or prosciutto 
:glass white wine
::<small>stuffing - equal quantities of, per schnitzel about 1 Tbsp</small>
:sultanas (or I guess soaked dried apricots would work well too)
:pine nuts (could be gently toasted)
:grated cheese - gruyere, cheddar or oud gouda
:chopped parsley


==Method==
#Beat the schnitzels thinly and cut into smaller pieces - each into about 6
#Mix the stuffing ingredients well and season
#Trim the ham to be same size pieces as the schnitzel and lay on top. Put about a Tbsp of the stuffing on top and roll up schnitzel to sausage shapes. Secure with a tooth pick
#In a pan, fry the rolls in hot butter until nicely browned and add a glassful of white wine. Cover and simmer gently for 15 minutes.
#Remove the rolls and keep warm. Make a simple sauce by reducing the wine so that it thickens slightly - if the pan was nearly dry (heat was probably too high) deglaze with a little more wine and reduce. 

<small>''Italian Food'' Elizabeth David</small>
<div class="indexkeywords"> italian </div>
<div class="recipeindexentryadditional">Veal rolls</div>