Saltimbocca (Stuffed Rolled Veal)
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15Prep Time Minutes
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40Total Time Minutes
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7Number of Ingredients
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8Servings
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
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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.
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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.
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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.
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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.
Preparation images
Saltimbocca (Stuffed Rolled Veal)
