Serves

4

Information

Cook Time 15 min Preparation Time 15 min

Ingredients

150g thinly sliced Prosciutto, Parma ham • 500g veal filet, 8 thinly cut fillets; ask the butcher to beat them as thin as possible • 8 fresh sage leaves • 100g tinned artichokes • 3 tablespoons flour mixed with salt and pepper • 50g unsalted butter • 1 tablespoon olive oil • 100ml white wine

Method

Spread the meat out on a working surface • Place the Prosciutto on top of the veal, making sure that the ham is slightly smaller than the veal • Add two sage leaves and roll the veal into a tight roll, securing it with toothpick • Repeat the process to produce eight small veal-rolls • Coat the meat rolls with the flour mixture • Heat half the butter and the olive oil in a frying pan and fry the veal rolls for three to four minutes until golden brown • Heat the wine and artichokes in a separate saucepan, before adding the meat • Heat on a medium flame for a further three to four minutes • Remove the meat, keep warm • Add the rest of the butter, pepper and salt, and stir until the sauce has thickened slightly • Place the meat rolls on plates, removing the toothpicks and drizzle with the sauce • Serve with risotto rice and green salad