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4 slices of ham
4 veal escalope, flattened
15 ml/1 tbsp olive oil
1 garlic clove, chopped
25 g/1 oz/0.25 cup pine nuts
25 g/1 oz/3 tbsp raisins
25 g/1 oz/0.25 cup Parmesan cheese, freshly grated
30 ml/2 tbsp chopped parsley
Salt and freshly ground black pepper
100 g/4 oz Emmental (Swiss) cheese, sliced
300 ml/0.5 pt/1.25 cups dry white wine
2 tomatoes, skinned, seeded and chopped
Boiled rice, to serve
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Method :
Lay a slice of ham on each escalope and brush with the olive oil. Mix
together the garlic, pine nuts, raisins, cheese and half the parsley and
sprinkle over the meat. Season to taste. Top with the slices of Emmental,
roll up and secure the meat with cocktail sticks (toothpicks). Heat the
remaining oil and fry (saute) the veal until browned on all sides. Add the
wine, bring to the boil, cover and simmer for 30 minutes until tender.
Transfer the veal to a warm serving dish and keep warm. Boil the liquid
until reduced by half, then stir in the tomatoes and the remaining
parsley, season to taste and spoon over the veal. Serve with rice. |