INGREDIENTS
11 slices of veal
11 slices of raw ham
80g of smoked cheese
11 leaves of sage
Olive oil
40g of butter
Flour
250ml (1 cup) of white wine
250ml (1 cup) of broth
11 slices of raw ham
80g of smoked cheese
11 leaves of sage
Olive oil
40g of butter
Flour
250ml (1 cup) of white wine
250ml (1 cup) of broth
METHOD
- Arrange the slices of meat on a cutting board and overlap each slice with a slice of ham and a slice of smoked cheese.
- Fold the outer edges of the meat inwards and roll it up without straining too much, giving it the shape of a roll. Place a sage leaf on the closure and stop it with a toothpick.
- Heat a little oil and butter in a pan and place the meat rolls that we sprinkle with a little flour first. Brown the rolls on all sides, remove them from the pan and degrease the bottom, i.e. we eliminate the foam and part of the fat.
- Put the meat rolls back into the pan, let them heat up, and blend them with the white wine. We extend the preparation with hot broth and let it cook for a few minutes.
- Remove the toothpicks from the rolls, place them on the plate and sprinkle them with the cooking sauce.
