Serves 4-6 People
Bocconcini alla Romana
Ingredients:
- 8 tender slices of veal
- 8 slices of prosciutto
- 8 slices of provolone cheese
- 50 g flour
- 150 ml extra virgin olive oil
- 500 g button mushrooms
- 6 leaves of fresh sage
- 1 cup frozen peas
- 6 fresh mint leaves (blanched in boiling salted water)
Method:
- Flatten the veal slices with a wooden rolling pin; top each with a slice of prosciutto followed by a slice of provolone cheese
- Roll the veal making sure that the ends overlap and tie firmly
- Dust the veal rolls with flour
- Heat 100 ml of olive oil in a sautee pan and brown the veal rolls for approximately 10 minutes, turning often so that they color evenly; remove and set aside in a fireproof dish or pan
- Quickly deglaze the pan with 1/2 cup of boiling water, briskly stirring with the back of a fork; pour liquid over the veal rolls
- Remove the stalks from the mushrooms; wipe and slice tops and add to the veal together with six crushed sage leaves, return to stovetop, cover and simmer slowly until the meat is cooked through
- Ten minutes before the veal finishes cooking add the frozen peas and blanched mint leaves
Presentation Suggestions:
- Prepare slices of fresh polent and toast in the oven for 10 minutes
- Remove strings from the veal rolls and arrange the veal on the polenta slices on a warm serving dish
- Surround with peas and mushrooms and serve at once