Veal Roll

Name: Veal Roll
Yield: 8 to 10 portions
Ingredients: 1 cup dry white wine; 4 cups Quick Tomato Sauce; 5 strips of bacon; Salt, to taste; 2 garlic cloves, minced; ¼ cup unseasoned dry bread crumbs; ¼ cup minced Italian (flat-leaf) parsley; 10 hard-cooked eggs; ½ pound Genoa salami, thinly sliced; ½ pound mortadella sausage, thinly sliced; Freshly ground black pepper, to taste; Juice of 1 lemon; Olive oil, to season the veal; Olive oil, to season the veal; ½ pound boiled ham, thinly sliced; 2 pounds veal scallops, pounded flat

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This veal roll, with its own tomato sauce, is a beautiful and unusual main dish. Accompany it with a starch such as buttered pasta, and a green vegetable, hot or cold.

Ingredients

2 pounds veal scallops, pounded flat
½ pound boiled ham, thinly sliced
Olive oil, to seas

Main course

Method

Preheat the oven to 350°F.
Unroll an 18-inch length of aluminum foil on your working surface.
Arrange the veal scallops in a rectangle, 6 × 12 inches, overlapping the scallops as necessary. Arrange the boiled ham in a similar layer over the v