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.
Ingredients
6 slices (1 1/2 pounds) veal cutlet, boneless
1 teaspoon salt
1/4 teaspoon black pepper
6 slices prosciutto
6 slices Emmenthaler cheese
6 white asparagus spears 4 inches long
1/4 cup butter
1/2 cup port wine
2 tablespoons butter
1/3 cup finely chopped parsley
2 cloves garlic, crushed
3 1/2 ounces dried mushrooms, hydrated (soaked in water)
1/4 cup beef gravy
3 cups cream
1 teaspoon salt
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.
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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