Name: Veal rolls with prosciutto and sage
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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 410g cans crushed tomatoes; 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

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.

Ingredients

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 410g cans crushed tomatoes

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

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.Heat remaining oil 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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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