Recipe

Veal rolls with prosciutto and sage

In southern Italy and Sicily this dish is called braciole and in the northern regions it is called involtini; our version of this classic veal dish also has a burst of sage.

Oct 31, 2009 1:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Veal rolls with prosciutto and sage
  • 4 slice prosciutto (60g), halved crossways
  • 8 veal schnitzels (800g)
  • 8 slice swiss cheese (170g)
  • 8 fresh sage leaves
  • 2 tablespoon olive oil
  • 1 onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 4 drained anchovy fillets, chopped finely
  • 1/4 cup (60ml) dry white wine
  • 1 1/2 cup (375ml) beef stock
  • 2 x 410 g碎西红柿罐头
  • 800 gram kipfler (fingerling) potatoes, halved lengthways
  • 1 tablespoon drained baby capers, rinsed
  • 1/3 cup (40g) seeded black olives
  • 1/2 cup firmly packed fresh basil leaves

Method

Veal rolls with prosciutto and sage
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Place one slice prosciutto on each schnitzel; top each with one slice of cheese and one sage leaf. Roll schnitzels to enclose filling; secure with toothpicks.
  • 3
    Heat half the oil in large flameproof casserole dish; cook veal, in batches, until browned all over. Remove from pan.
  • 4
    热剩余的石油in same dish; cook onion, garlic and anchovy, stirring, until onion softens.
  • 5
    Add wine, stock, undrained tomatoes, potato, capers, olives and half the basil. Return veal to dish; bring to the boil. Cover dish; transfer to oven. Cook about 30 minutes or until potato is tender. Serve veal rolls sprinkled with remaining basil.

Notes

If you prefer to have pasta with the rolls, skip adding the potatoes. Recipe is not suitable to freeze.

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