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Ham And Asparagus Stuffed Veal Rolls

world.chef's picture
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
  Veal cutlet slices 1 1⁄2 Pound
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Prosciutto slice 6
  Emmenthaler slices 6
  Asparagus spears 6 (4 Inch Long)
  Butter 1⁄4 Cup (4 tbs)
  Port wine 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), crushed
  Dried mushrooms 3 1⁄2 Ounce (Hydrated Soaked In Water)
  Beef gravy 1⁄4 Cup (4 tbs)
  Cream 3 Cup (48 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Party

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