Roman-Style Veal Rolls A Classic Italian Sunday Dinner!

By GialloZafferano · 90 min

Ingredients

Instructions

1. Cut the celery into pieces, then into thin strips. Peel the carrot and cut it into thin sticks.
2. Peel and finely chop the onion. Lay the veal slices on a board and, if needed, gently pound them thinner and more even with a meat mallet. Place a slice of prosciutto on each veal slice.
3. Put a few carrot and celery sticks in the centre of each slice and top with a sage leaf. Fold in the edges, then roll up tightly and secure with a toothpick.
4. Heat the oil in a saucepan and add the chopped onion. Sauté over medium-low heat for about 7-8 minutes, until soft and translucent.
5. Add the rolls to the pan, season with pepper and salt, and brown them for a few minutes, turning with tongs so they brown evenly on all sides.
6. Deglaze with the white wine and let the alcohol evaporate completely. Add the tomato pulp, stir gently and adjust the salt.
7. Cover and simmer gently for about 20 minutes, turning the meat halfway through. Remove the toothpicks and serve hot in the tomato sauce.

Summarized from GialloZafferano's video. Watch it for the details.

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OnionTomatoCarrotCeleryCanned tomatoProsciutto