Name Veal and Fontina Cheese Rolls


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* 75 g (3 oz) unsalted butter, softened
* 2 tablespoons chopped parsley
* 1 tablespoon chopped sage
* 1 garlic clove, crushed
* finely grated rind of 1 lemon
* 6 long thin veal escalopes, total weight about 500 g (1 lb)
* 6 thin slices of Parma ham
* 6 very thin slices of Fontina or mozzarella cheese, total weight about 175 g (6 oz)
* 4 tablespoons olive oil
* salt and pepper

Aioli di marsala:
* 2 garlic cloves, crushed
* 2 teaspoons Dijon mustard
* 1 teaspoon lemon juice
* 2 egg yolks
* 200 ml (7 fl oz) olive oil
* 2 tablespoons Marsala
* salt and pepper

To garnish:
* sage leaves
* lemon slices

1. Mix the softened butter with the parsley, sage, garlic, lemon rind and salt and pepper to taste.
2. Beat each veal escalope into a rectangle measuring about 20 cm x 13 cm (8 x 5 inches). Halve each escalope widthways. Halve the slices of ham and cheese so that they are roughly the same size as the pieces of veal.
3. Spread each piece of veal with the flavoured butter. Top with a slice of ham, then with a slice of cheese. Roll up each one tightly and neatly to enclose the ham and cheese, and tie with string or coarse thread.
4. Put the veal rolls into a shallow dish, cover and leave to chill in the refrigerator for at least 8 hours.
5. To make the aioli, mix the garlic with the mustard, lemon juice, and salt and pepper to taste. Beat in the egg yolks and then whisk in the olive oil, drop by drop. Finally, stir in the Marsala. If preferred, you can make it in a food processor or a blender. Put the aioli into a covered container and chill for 8 hours.
6. Take 4 kebab skewers and thread 3 veal rolls lengthways on to each one. Brush all over with the olive oil. Cook on the oiled grid of a preheated barbecue for about 8-10 minutes, turning the skewers once. Remove the veal rolls from the skewers and cut off the strings.
7. Serve hot, garnished with sage leaves and lemon slices. Accompany the veal rolls with the aioli di Marsala and a fennel salad.

Serves: 6

Note: These veal rolls have a better flavour when cooked over the barbecue, but if this is impossible they can be cooked in a preheated oven, 190°C (375°F), Gas Mark 5, for about 15-20 minutes.

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