• 6 thin veal schnitzels
• 6 slices of jamón Serrano (dry-cured Spanish ham)
• pepper

For the stuffing, peel the French shallot, chop it finely.

Roughly chop the anchovies. Process together the tarragon, parmesan, olive oil and walnuts. Add the pieces of anchovy and the chopped shallot.

Lay the schnitzels out flat, season them with pepper. Place a slice of jamón on each schnitzel, then the anchovy mixture.

Roll up the schnitzels and tie them with cooking