This is a little fiddly, but really worthwhile the time, as its super tasty!!! and if you can manage leftovers they are even tastier warmed up the next day. I serve mine with any veg or a salad. The last time I made it with brussel sprouts, however, as not too many people are a fan, you could use beans, broccolini etc
12 slices prosciutto (10 slices for the veal rolls & 2 chopped up to add to the sauce)
2 cloves garlic – grated or crushed
1 tin of tinned tomatoes, squished up a bit by hand or fork
4 tabs parmesan cheese, grated
brussel sprouts, quartered
oil of your choice, although not olive as it doesn’t like the high heat
4 tabs stock or water, but stock is tastier
salt & pepper
good non-stick pan with a lid
Lay out our veal pieces and cut them into (approx) 10cm x 5cm pieces. then bash them a bit with a mallet or rolling pin to thin them out. Lay a piece of prosciutto into the veal and then roll them up into a little parcel, securing them with a toothpick
Place a knob of butter and a small glug of oil into your pan, heat it up then add the veal parcels and brown on all sides. This may be a little difficult because of the toothpicks, just do what you can. Don’t overcook, its veal, and it will get a little more cooking later. When browned remove from the pan and set aside. Add a knob of butter to your pan and throw in the brussel sprouts, let them brown and start to caramelize for a few minutes then add the stock and put the lid on so they steam and cook through.
Take the lid off and wait for the liquid to evaporate, remove and set aside
Add a touch of oil to the pan and add the garlic, cook for about 30 seconds, quickly add the chopped prosciutto and the tinned tomatoes, shake about then add the veal rolls into the pan, then throw in the brussel sprouts, salt and pepper to taste.
Finally sprinkle the parmesan cheese on top, shake it about and remove to your serving dish!
I usually serve with a nice green salad and some roasted carrots or sweet potato.
Waiting patiently for some offcuts!!!!!
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