Veal & Prosciutto rolls

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  Serves 4-6 People

Bocconcini alla Romana


  • 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)


  1. Flatten the veal slices with a wooden rolling pin; top each with a slice of prosciutto followed by a slice of provolone cheese
  2. Roll the veal making sure that the ends overlap and tie firmly
  3. Dust the veal rolls with flour
  4. 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
  5. 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
  6. 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
  7. Ten minutes before the veal finishes cooking add the frozen peas and blanched mint leaves

Presentation Suggestions:

  1. Prepare slices of fresh polent and toast in the oven for 10 minutes
  2. Remove strings from the veal rolls and arrange the veal on the polenta slices on a warm serving dish
  3. Surround with peas and mushrooms and serve at once