3 cloves garlic, finely minced
1/2 cup parsley, finely minced
1/2 cup basil, finely minced
Salt to taste
Grinding of black pepper
4 tablespoons Filippo Berio extra-virgin olive oil
1 pound veal cutlet
1/2 pound sliced ham or prosciutto
1/2 cup grated Pecorino cheese, plus extra for sprinkling on the finished dish
1 onion, finely chopped
6 cups chopped, canned plum tomatoes
1/4 cup red wine
Make a paste with 2 of the garlic cloves, the parsley, basil, salt, pepper and 2 tablespoons of the olive oil.
Pound the cutlets thin. Spread a little of the paste over the top of each cutlet. Top the paste with a slice of ham and a sprinkling of the cheese.
Roll the cutlets up tightly like little jellyrolls and tie them in several places with kitchen string.
Brown the meat in a skillet in the remaining olive oil. Transfer them as they brown to a dish.
Cook the onion in the meat drippings over medium heat until they wilt. Stir in the garlic and cook 1 minute. Add the tomatoes, wine and salt to taste. Return the meat rolls with any of their juices to the pan.
Cover the pan and cook over low heat for 30 minutes.
This recipe is featured on show 2017 - In Campania with Students.
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