Uccelletti Scappati (Veal Rolls)

A traditional Italian dish translates as "the birds that have flown away". A pretty romantic name for a great dish. An amazing recipe - full of flavor, delicious, unusual, and makes great presentation. Prosciutto adds delicate flavor. Can be assembled and frozen days in advance. The recipe calls for this veal slices from the leg, but I made it with a more prosaic beef, pounded to 5mm thickness.
  • 8 veal scallopine pounded to 1cm thickness
  • 8 fresh leaves sage or 1/2 tsp dried
  • 8 slices prosciutto, paper-thin
  • 1/2 cup fontina cheese or provolone, shredded
  • 2 tbsp butter
  • 2 tsp olive oil
  • 1/2 cup flour
  • 1/2 cup white wine 
  1. Spread a slice of pounded to 5mm-thick meat and sprinkle with sage leaves. Cover with prosciutto. Sprinkle with 1T of cheese.
  2. Starting at the short end, roll up each slice tightly, secure with a toothpick.
  3. Heat the butter and oil in a skillet. Once the oil is ready, dust the rolls in flour, and slip them in the skillet. Saute until brown for 8-10 minutes.
  4. Stir in wine, salt, pepper. Allow the wine to evaporate, about 3 minutes. Stir in 1/2C of water and reduce to low. Cover, simmer till meat is tender for 45 minutes.
  5. Serve with fresh tagliatelle pouring the remaining sauce over it or with dried egg noodles or mashed potatoes.
* take into account that provolone and prosciutto both add quite a bit of salt. I used a slow cooker, which saves time and has the meal warm for serving when you need it.

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