– 4 slices veal
– 1,7 oz ham
– 1 egg
– 1.7 oz Parmesan cheese
– 1 sprig sage
– 1 small-diced onion –
-1 cup white wine
– 1 oz butter
– 2 tablespoons e.v.o.
– salt and pepper to taste
Preparation: 20 minutes Cooking: 45 minutes
Put in mixer ham, Parmigiano, 1 egg and 4 leaves of sage.
Fill the slices of meat with this mixture, season with salt and pepper to taste.
Roll up tightly, sealing well.
Fix the rolls with a toothpick and a leaf of sage.
Place covered in the refrigerator about 30 minutes.
In a skillet heat e.v.o. and butter.
Pour in the onion and sauté 5-6 minutes.
Lightly brown in the rolls (about 3 minutes per side) over moderate heat.
Drizzle with some white wine and let evaporate.
Lower the heat and cook until meat pockets are tender, about 45 minutes.
Remove the toothpicks and serve with their sauce, warm.