BLACK TRUFFLE VEAL ROLLS
  • 20 mins

  • Easy

  • 3 serves

BLACK TRUFFLE VEAL ROLLS

Ingredients:

5 thins slices VEAL SCALLOPINI (about 550g=19,40oz)

5 slices COOKED HAM (about 220g=7,76oz)

155g BLACK TRUFFLE & PDO PARMIGIANO REGGIANO MIX (=5,47oz=1 ½ cups)

35g unsalted BUTTER (=1,23oz=⅛ cup)

35g EXTRA-VIRGIN OLIVE OIL (=1,23oz=⅛ cup)

45g DRY WHITE WINE (=1,59oz)

200g FRESH CREAM (=7,05oz=¾ cup)

Method:

Slightly pound meat slices with a meat tenderizer after having laid them between two sheets of baking paper (or ask the butcher to pound them for you).

Divide the slices in halves (they are usually quite long). Divide cooked ham slices as well and lay them on the veal slices. Pour about 65g (=2,29oz=⅔ cup) black truffle & PDO Parmigiano Reggiano mix on top of cooked ham, then roll up the scallopini and seal them with toothpicks (1 for each far end and if necessary 1 to seal the slice in the middle).

Melt butter and warm extra-virgin olive oil together in a pan at low heat. Brown the rolls, turning them on all sides. Douse with the wine.

Add fresh cream and cover with a lid for a few minutes, then add the remaining 90g black truffle & PDO Parmigiano Reggiano mix (=3,17oz=¾ cup).

While the sauce reduces (increase fire if needed), keep wetting the rolls with the sauce so as to keep them humid.

Serve the black truffle veal rolls dressing them with their sauce.

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