April 27, 2024

Saltimbocca (Stuffed Rolled Veal)

Name: Saltimbocca (Stuffed Rolled Veal)
Prep time: 15 min
Total time: 40 min
Yield: 8
Ingredients: 1 396ml can of Hunt’s Heirloom Crushed; 1 396ml can Hunt’s Heirloom Diced; 8 Slices of Beef or Veal Scallopini; 6 Sage Leaves; 8 Slices of Prosciutto; 8 Toothpicks; 1 Bunch of Rosemary

15

Prep Time Minutes
40
Total Time Minutes
7
Number of Ingredients
8
Servings

Tags:

Veal,
Italian,
Hunt’s,
Main Dish,
Oven

Ingredients

1 396ml can of Hunt’s Heirloom Crushed
1 396ml can Hunt’s Heirloom Diced
8 Slices of Beef or Veal Scallopini
6 Sage Leaves
8 Slices of Prosciutto
8 Toothpicks
1 Bunch of Rosemary

Directions

View photos

Step one

Flatten the Veal scallopini so its an even thickness throughout. Take the prosciutto and lay it on top of each Veal piece. Take the Hunt’s Heirloom Diced and spoon a small amount onto the Veal.
Step two

Take the bocconcini and half them. Place 4 -5 (depending on the length of the veal) on the veal. Sprinkle each veal piece with some rosemary. Carefully roll the veal pieces and secure them with a toothpick.
Step three

In a pan over medium heat, sear each side of the veal rolls until colour develops. In a shallow baking pan, ladle the remaining Hunt’s Heirloom Diced and the Crushed tomato on the bottom. Gently place the veal rolls in the baking pan and spoon on some tomato sauce on top.
Step four

Bake in the oven at 350F for 10-15 mins until the meat is fully cooked. Let it stand for 5 mins. Garnish with sage leaves and enjoy.