Ingredients for 4 people
8 veal cutlets, 80 g each
(topside or flank)
8 slices of Tuscan cured ham
150 g pitted black and green olives
2 anchovy fillets marinated in olive oil
70 g walnuts
1 tbsp butter
white wine
rosemary
salt, pepper and olive oil
VEAL ROLLS WITH PROSCIUTTO TOSCANO AND OLIVE PASTE
The ideal companion: L'Alano
With its juicy, fruity character, our Alano pairs perfectly with this dish, characterised by its intense Tuscan aromas that unfailingly conjure up images of pine and cypress trees with cornfields shimmering in the sun.
Ingredients
Preparation
Preparation
Finely chop the olives, nuts and anchovies, season with olive oil and pepper and mix to a fine paste. Tenderise the veal cutlets and brush with the olive paste. Finally, cover each with a slice of cured ham, roll up and fix with a wooden skewer. Season the rolls with salt and pepper and sauté well on both sides in a hot pan for 2 minutes, add rosemary and finish at 120°C in the oven for approx. 10 minutes, then serve.
Tip: prosciutto toscano (Tuscan cured ham) is similar to the well-known Parma ham but is more strongly seasoned. The ham should be as marbled as possible for the best taste. You can use lardo or pancetta as alternatives.
