Ham and Asparagus Stuffed Veal Rolls Shopping List:
6 slices (1 ½ pounds) veal cutlet, boneless
1 teaspoon salt
¼ teaspoon black pepper
6 slices prosciutto
6 slices Emmenthaler cheese
6 white asparagus spears, 4 inches long
¼ cup butter
½ cup port wine
2 tablespoons butter
1/3 cup finely chopped parsley
2 cloves garlic, crushed
3 ½ ounces dried mushrooms, hydrated (soaked in water)
¼ cup beef gravy
3 cups cream
1 teaspoon salt
Ham and Asparagus Stuffed Veal Rolls Cooking Instructions:
1. Pound veal cutlets until thin. Season with salt and pepper.
2. 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.
3. Melt the ¼ cup butter in a large, heavy skillet. Add veal rolls; brown on all sides. Add port wine; cover and simmer about 10 minutes.
4. 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.