Ingredients:
- veal escalope
- olive oil
- slice of prosciutto
- 1 garlic clove
- pine nuts
- Parsley.
- basil
- red wine
- grated parmesan
- tomato sauce
Instructions:
- Tenderise escalope gently with a meat hammer and season.
- Toast pine nuts until gold and fragrant.
- Mix pine nuts, parsley, basil, garlic, parmesan and some oil.
- Lay the prosciutto on top of the flattened excalope .
- Spread the mixture on top of the prosciutto.
- Roll the escalopes tightly and secure with toothpicks.
- Brown the escalopes in a hot oiled pan.
- Put the escalopes aside, add wine to the pan, and reduce by half.
- Add tomato sauce to the pan and mix well
- Replace the veal in the pan. Once the sauce starts to bubble, cover, reduce heat and simmer for 1 hour.
The dish is shown served with a mixed salad.