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Quebec Milk-Fed Veal rolls Bocconcini alla Laziale |
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- 6 Quebec Milk-Fed Veal scaloppini
70 g (2 1/2 oz) each
- 3 prosciutto (large slices)
- 1 Friulano cheese (100 g)
- Toothpicks
- 50 ml (3 tbsp) canola oil
- As required all purpose flour
- 75 g (1/3 cup) mushrooms, sliced
- 15 ml (1 tbsp) butter
- 1 or 2 shallots
- 125 ml (1/2 cup) white wine
- 1 oz (1 1/2 tbsp) Brandy (optional)
- 1 pkg "O’Sole Mio" Marsala sauce
- 50 ml (3 tbsp) 35% cream
- Salt and pepper, to taste
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Preparation
- Tenderize the milk-fed veal scaloppini.
- Slice the prosciutto in half to make 6 slices. Spread prosciutto on the milk-fed veal scaloppini and tenderize again.
- Cut the cheese into small pieces 15 g (1/2 oz) each and place in the centre of the meat. Roll the meat and pierce with a toothpick.
- Heat oil in oven-ready skillet.
- Lightly dredge milk-fed veal scaloppini with flour and sear each side in
skillet for approx. 1 minute. Add mushrooms and bake in 200°C (400°F) oven
for 10 minutes. Remove from skillet and set aside.
- In the same skillet, remove excess oil, melt butter, add shallots and cook
approx. 1 minute. Deglaze with white wine, add Brandy (optional). Reduce by half. Add the “O’Sole Mio” Marsala sauce, cream and simmer on medium-high heat for
3-4 minutes or until desired consistency has been reached. Remove toothpicks
and cover the milk-fed veal scaloppini with the sauce.
- Salt and pepper to taste.
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| Recipe developed by O’Sole Mio |
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(1 877 435-4111) |
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