Ingredients:
- Veal Girello
- 40g Provalone Dolce
- 6 slices Prosciutto
Breadcrumbs Mix
- 3 tbsp Parmesan Cheese
- 3 tbsp Breadcrumbs
- 1 clove Garlic
- Parsley & Basil
- Salt
- 2tbsp Extra Virgin Olive Oil
Combine all together
- San Marighio (sauce to go over meat)
- 1 Garlic clove
- Parsley & Basil
- 2 Lemons
- Chilli
- Salt
Method:
- Preheat oven to 150°C.
- If Veal has been sliced thinly, then there will be no reason to tenderise.
- Make sure each piece is the 5 x 6cm roughly, fits in the palm of your hand.
- Coat each piece with the breadcrumb mix.
- Then lay flat and put some prosciutto and then a little provolone.
- Fold bottom and then sides and then roll up. Put on a skewer. Continue till you have three per skewer.
- On a skillet pan, cook for a minute on both sided and place in a baking dish.
- Cook covered for 10 – 15 minutes.
- Brush with San Marighio and serve on Couscous Salad.
Serves 6