Ham And Asparagus Stuffed Veal Rolls Recipe

Ham and asparagus stuffed veal rolls are an absolute treat for any dinner party or special occassions. Made with exotic ingredients like prosciutto and emmenthaler cheese, the ham and asparagus stuffed veal rolls are a little elaborate but very flavorful and savory. servd with a mushroom and cream sauce flavored with parsley, this is one dish your guests will not forget in a hurry.

Summary

Health IndexAverageCuisine
CourseInterest Group

Ingredients

 Veal cutlet slice6
 Salt1 Teaspoon
 Black pepper1/4 Teaspoon
 Prosciutto slice6
 6 slices Emmenthaler cheese
 6 white asparagus spears 4 inches long
 Butter1/4 Cup (16 tbs)
 Port wine1/2 Cup (16 tbs)
 Butter2 Tablespoon
 Parsley1/3 Cup (16 tbs), finely chopped
 Garlic2 Clove (5gm), crushed
 Dried mushrooms3 1/2 Ounce, soaked
 1/4 cup beef gravy
 Cream3 Cup (16 tbs)

Directions

Pound veal cutlets until thin.
Season with salt and pepper.
Place a slice of prosciutto, then a slice of cheese and an asparagus spear, over each veal slice.
Roll into fingers; skewer or secure with twine.
Melt the 1/4 cup butter in a large, heavy skillet.
Add veal rolls; brown on all sides.
Add port wine; cover and simmer about 10 minutes.
Meanwhile, melt the 2 tablespoons butter in a saucepan.
Add and lightly brown the parsley and garlic.
Mix in the mushrooms, beef gravy, and cream; simmer 5 minutes.
Pour sauce over veal rolls; correct seasoning, using the remaining 1 teaspoon salt.
Cover and simmer until meat is tender.
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