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GOURMET STORES

Stuffed Veal Rolls

From Italian Cooking and Living, October/November 2004

    2 cloves garlic, minced
    3 tablespoons extra-virgin olive oil, plus extra
    1/2 cup dried bread crumbs, plus extra
    3 tablespoons chopped
    parsley, plus extra
    salt and freshly ground pepper
    6 veal scaloppini
    6 ounces fontina, thinly sliced
    3 plum tomatoes, thinly sliced
    1/3 cup dry white wine
Assemble all the ingredients before preparing the veal rolls. Preheat the oven to 350. In a bowl, combine the garlic with 3 tablespoons of olive oil, and set aside for 15 minutes. In a separate bowl, combine 1/2 cup of bread crumbs with 3 tablespoons of parsley, and pour in the garlic-infused oil. Season with salt and pepper, toss, and set aside. Season the veal with salt and pepper. Place a slice of fontina and a line of tomato slices at one end of each scaloppine. Sprinkle with a generous amount of the breadcrumb mixture, and roll the scaloppini tightly, starting from the end with the filling. Secure with several toothpicks, and arrange in a baking dish. Sprinkle with bread crumbs and parsley, and drizzle with olive oil and wine. Bake for 20 minutes. Remove fro he oven, and slice the rolls into 1/4 inch pieces. To serve, arrange on a platter, and garnish with parsley. Serves 4



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