Veal rolls slices stuffed with Provolone cheese and fresh sage leaves, then rolled in bacon and drizzled with red wine. If you make them big they will make a great main course to pair with roast potatoes or salad or a dipping sauce, otherwise if you make them small like we made ours, you will get such an amazing finger food to nibble while watching the telly or as starter.
Serves 2, Preparation 10 mins, Cooking 20-25 mins
- Veal, 8 finely sliced cutlets
- Provolone cheese, to taste
- Fresh sage leaves, to taste
- Full-bodied red wine, half a glass
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- 2 garlic cloves
- salt, to taste
- Unsalted butter, one tablespoon
- Bacon rashers, 8
Stuff each veal slice with a thin slice of Provolone cheese, add one or two sage leaves – depending on the size – roll up each veal slices, wrap a slice of bacon on each one and close with a toothpick.
Heat 2 tablespoons of EVOO with butter and sauté two cloves of garlic in a non-stick pan. As soon as they are golden brown, add the red wine, let the alcohol evaporate. Cook them for another 15 mins over a low heat, bathe each roll with the mixture of oil, butter and wine with a spoon.
Tip: If they become too dry, add a little hot water.
Remove from the pan, a pinch of salt and serve hot.