Chef Martino

Season 2008 Episode 10.29.08

Rollatini di Vitello - veal rolls with pancetta and parmesan

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We made a Fennel Salad to be served with this recipe - see bottom of page 4 servingsPreparation time: 40 minutesIngredients8 veal scaloppine ( scallopini slices) cut from top round, each pounded ( 2 oz) ( 60g) to approximately 1/8 inch (3mm) thickness ( Total weight of veal 1lb ( 450g) )¼ lb very thinly sliced pancetta (115g)5 tablespoons freshly grated Parmigiano-Reggiano cheese2 tablespoons of vegetable oil2 tablespoons of unsalted buttersaltfreshly ground black pepper½ cup dry white wine2/3 cup chopped canned Italian plum tomatoes and their juicesDirectionsLay scaloppinne ( scallopini) flat on a clean cutting board or plate.Cover with pancetta, sprinkle with cheese and tightly roll up lengthwise.Fasten rolls with toothpicks inserted lengthwise so rolls can be in the pan.In a large skillet, heat oil and 1 tablespoon of butter over medium-high heat.When butter foam begins to subside, add rolls and cook, turning, until deeply browned all over.Using a slotted spoon, transfer to a plate and season with salt and pepper.Add wine to the skillet and cook, scraping bits from pan with a wooden spoon, for 2 minutes.Add tomatoes, stir well to combine, bring to a simmer and cook until flavors blend, 2 or 3 minutes.Return rolls to pan, cook, turning to coat with sauce, about 2 minutes.Remove from heat, swirl in remaining tablespoon of butter and serve immediately.moreless

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