Today we prepare delicious veal rolls with two excellences of the region Emilia Romagna. The creaminess of the goat cheese, the savory taste of Parmigiano Reggiano PDO, the sweetness of Mortadella Bologna PGI and the aroma of spices, are balanced to perfection in this tasty dish.
Preparation: 10 minutes
Cooking: 10 minutes
Preparation for: 4 people
12 thin slices of veal
24 strips of Mortadella Bologna PGI ½ cm high
slices of Parmigiano Reggiano PDO
1 creamy and fresh goat cheese
2 tablespoons extra virgin olive oil
1 glass of white wine
12 sage leaves
salt and pepper
Preheat a frying pan and cook the strips of Mortadella Bologna PGI on both sides for a few seconds, then allow to cool.
Lay the veal slices on a cutting board and place in the middle of them, in order: a teaspoon of goat cheese, two strips of Mortadella Bologna PGI, some slices of Parmigiano Reggiano PDO, a sage leaf and thyme.
Gently close the veal slices to form 12 rolls.
Add salt and pepper to taste.
Reheat the pan and add 2 tablespoons of extra virgin olive oil.
Gently lay the rolls on the closing side of the meat and cook on high heat for a few minutes, once browned, turn them, and after a minute, deglaze with white wine.
Two minutes later put out the fire.
Serve the meat rolls hot yet.
Enjoy your meal and have fun!