Veal rollups with cream
Thin slices of veal filled with prosciutto, Parmesan cheese and cultivated mushroom slivers. They can be prepared hours ahead (don’t roll them in the flour) and refrigerated until ready to be cooked.
Ingredients:
18 thin slices of veal about 10 to 12 oz.
3.5 oz./g. 100 Parmesan cheese
7 oz. prosciutto crudo (cured ham)* cut in thin slices
about 5 cultivated mushrooms
4 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
1/2 cup brandy**
2 cups heavy cream
Instructions:
1. Place a slice of prosciutto over the veal slice, add few slivers of parmesan and thinly sliced mushrooms.
2. Roll the veal slice starting from the smallest end. Then close the roll with a toothpick. Roll them in flour ans shake off the excess.
3. In a non stick skillet add the butter and olive oil and when melted add the roll ups.
4. Cook on both sides until golden brown, about 2 minutes per side.
5. Sprinkle the roll ups with the brandy and being really careful light up the brandy. It’ll burn off in a second or two.
6. Combine well and cook the roll ups for a minute or two.
7. Remove the roll ups then add the heavy cream to the pan and cook at medium-low heat until lightly reduced. When the cream starts to thicken add the roll ups and mix well. Serve accompanied with potato pure.
Note:
* prosciutto crudo is commonly called “prosciutto” in the US, which for Italians only means ham. Ham in general can be cooked or cured, we call it in fact crudo (cured) or cotto (cooked) which is like your regular ham but ours is not smoked. The most famous brand are San Daniele and Parma. Make sure that the slices are cut really thin otherwise they won’t taste right.
** If you don’t have brandy available use a dry white wine but don’t flame it.
If you don’t want to use alcohol just skip it.
Hi Patty,
This recipe sounds divine, but unfortunately, I am not a big fan of veal. What, if any, would you suggest as a good alternative?
Thanx
stephanie
Hi Stephanie, you can substitute veal with pork loin.
Stephanie:
In agreement with the pork subsitute by Patty, I would use a boneless pork chop, trimmed of all fat and punded flat with a meat mallet. OR, I would use a thinly sliced chicken cutlet. As an added touch, I would use a sage leaf inside the chicken with the prosciutto and cheese.
Thanx to Patty and Eddie for your responses. Don’t know exactly when I will use the recipe, but when I do, I’ll let you know how it turned out.
Eddie, the sage touch makes me think about saltimbocca alla romana: veal, prosciutto crudo and a sage leaf. I think chicken could go too but the taste would be really different.
Wow!
Those look really really good and delicious.
I can’t wait to try them.
Thank you!
Patty,
I tried this a few weeks ago and it was delicious! I used the pork instead of veal and it was still really good. Thanks for all these recipes that remind me of when I lived in Vicenza with Nonna Wanda and Nonno Italo!
hi!patty
this recipe was very deliciuos,a days ago efter offsigning from ships ill try of.i will used chicken breast instead of veal,because it is very hard to find the veal meat here philippines also when i onboardship i always to do this things sometime i will use garlic sauce.
thnx u very much
gerry g.pedrosa
shipscook