Veal Bundles Stuffed With Mozzarella, Parmesan and Prosciutto
- Ready In:
- 4 pieces veal
- 90 g mozzarella cheese
- 60 g prosciutto
- 1⁄2 cup Italian parsley
- 30 g parmesan cheese
- ground black pepper
- plain flour
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup white wine
- Pound the veal until thin.
- Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
- Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
- Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
- Roll the bundles in the flour and shake off excess.
- Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
- Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
- Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.
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this was very good with some slight changes...not because I thought it needed it....but because I was looking for something specific. We had recently eaten out at an Italian restaurant and my husband had an amazing dish of veal bundles stuffed with mozzarella and prosciutto in a mushroom wine gravy. These were the closest thing I found to it. So I made this recipe up to the point of adding the white wine, and instead substituted a mushroom gravy (which does have white wine in it already) to recreate what I was looking for.
RECIPE SUBMITTED BY
I live in country Western Australia, 158 kms from the City of Perth. It is an agricultural area with Mediterranean type climatic conditions. Our family has always grown fresh produce so it is easy to use fruit and vegetables that are in season. My favourite cookbooks are anything written by Antonio Carluccio, Margaret Fulton, Stephanie Alexander,Jamie Oliver and just about any other?cookbook that is full of interesting and tempting recipes. I like to experiment with food and bring out the best of flavours in any dish that I prepare. Do I love homemade Italian food? How can you live without it? But then I love Indian,Asian, Middle Eastern,European cuisines and the good old Aussie food as well. Nothing beats a good barbecue with the family and friends.