- 12 veal scaloppine
- 1 cup white wine
- 1 lb tomatoes
- 5 oz ham
- salt and pepper
Pound the meat slices thoroughly and sprinkle over some salt and pepper.
Lay a slice of dry-cured ham (without fat) not larger than the meat on top, as well as a few pieces of celery without the filaments, a piece of yellow carrot, a little basil and garlic chopped together.
Roll the slice of meat being careful that the filling does not come out. Tie the roulade up with a white string, to be cut before serving at table or skewer with toothpicks also to be removed before serving.
In a pan, stir fry a mixture of chopped ham fat, onion, garlic, parsley and basil in olive oil, seasoning with salt and pepper. Brown the mixture and add the roulades, brown them over a higher heat and baste with a glass of dry white wine.
Allow the wine to evaporate, then add 1 lb of tomatoes peeled, seeded and cut in small pieces. Cook slowly to prevent the sauce from becoming too thick, and, if necessary, add from time to time some warm water. Serve hot.