Veal rolls with Marsala hide a tasty heart, stuffed with prosciutto and provola. Slowly browned until golden, the rolls are deglazed with dry Marsala, which enhances their natural sweetness and creates a velvety and fragrant sauce. The result is an elegant yet comforting dish, where the meat melts in the mouth and the wine adds depth and warmth.
Other delicious recipes you can cook for your guests:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz veal slices (4 slices)
- 4 slices provola cheese
- 4 slices prosciutto
- as needed extra virgin olive oil
- as needed salt
- as needed all-purpose flour
- 3 tablespoons Marsala wine
- 1 knob butter
Steps
To prepare the veal rolls with Marsala, place a slice of meat on a cutting board, lightly salt both sides and stuff it with a slice of prosciutto and a slice of provola. Form the roll: roll it up tightly, and if necessary, use toothpicks to close it, preventing it from opening during cooking. Repeat these steps for all the slices.
In a bowl, pour the flour and lightly flour the veal rolls. Place a non-stick pan on the stove and heat two tablespoons of extra virgin olive oil with a knob of butter. Then, add the rolls and brown over moderate heat, turning them from time to time.
When they are golden brown, add a couple of tablespoons of Marsala wine, increase the flame to let it evaporate, and then add half a ladle of hot water. Cover the pan and cook the rolls over moderate heat for 30 to 35 minutes. Towards the end of cooking, add another tablespoon of Marsala wine.
Once cooked, serve the rolls hot. Enjoy your meal!
Storage
The veal rolls with Marsala can be stored in the refrigerator in an airtight container. Before consuming them, reheat the rolls for a few minutes.
You can substitute provola with Parmesan cheese shavings and, instead of prosciutto, use cooked ham or speck.
