Italian Veal Roulades with a Prosciutto di San Daniele Coat filling in a Tomato-Olive Sugo
Chef Andreas Berndt
8 veal roulades out of the hip (100 g each) 1 twig of rosemary 50 g grated Grana Padano 100 g dried tomatoes in oil 50 g Prosciutto di San Daniele 200 g stone-less black olives 1 onion 3 cloves of garlic 500 g tinned tomatoes 100 ml Marsala
Slice prosciutto, tomatoes and 4 tablespoons of olives, pluck the rosemary and finely chop. Mix all together. Place roulades on your work surface and season with salt and pepper. Spread with filling, roll and fix on wooden skewer. Peel onion and garlic and chop finely. Cut remaining olives roughly.
Heat olive oil in a big pan and brown the roulades. Then remove from the pan.
Place the onion and garlic in the pan. Add Marsala, then tomatoes and the remaining olives. Finally add the roulades and cook for about 40 minutes until tender.