Ingredients
3/4
cup grated pecorino Romano cheese (about 2 ounces)
2
tbsp chopped fresh rosemary or 2 tsp dried
2
tbsp drained capers, chopped
1
large garlic clove, minced
8
1/4-inch-thick veal scallops (each about 5x4 inches)
8
1/8-inch-thick slices cooked ham (each about 5x4 inches)
Directions
1.
Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.
2.
Place veal scallops in single layer on work surface. Sprinkle with salt and pepper. Place 1 ham slice atop each veal slice. Sprinkle cheese mixture atop ham, dividing equally. Fold in long sides, covering 1/2 inch of filling on each side. Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.
3.
Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes. Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks from veal. Pour sauce over veal and serve.
Columbus Restaurants
