• 1 veal fillet, 11/2 pounds
• 6 ounces prosciutto, sliced
• 1 cup shaved Parmigiano-Reggiano
• salt
• 6 tablespoons butter
• 3/4 cup white wine
• 3/4 cup cream
• 11/2 ounces black truffle, minced

Butterfly the veal: Slice the fillet open so that it forms two flaps that are hinged at the center . Pound with a mallet to a 1/4-inch thickness. Cover with a layer of prosciutto and Parmigiano, and roll it up tightly. Season the veal roll with salt, and slice into rounds, about 1-inch thick. In a skillet over medium heat, melt the butter. Add the veal rolls and cook for 3 minutes, turning once. Remove, and set aside. Deglaze with the wine, and allow the liquid to reduce. Add the cream and the minced truffle, and stir to make a thick sauce. To serve, place the veal rolls on a plate, and drizzle the sauce around. Serves 6

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