You'll be on a roll with this veal dish. Stuffed with pecorino cheese and mortadella, the roll-ups are then slow cooked on the grill. Serve with rice pilaf or risotto.
At a glance
1/2 cup of breadcrumbs
2 tbsp. finely chopped fresh parsley
2 garlic cloves, peeled and very finely chopped
1/3 cup freshly grated pecorino cheese
Black pepper, freshly ground
1 1/4 lb. veal scaloppini, cut into eight 3X5-inch slices, 1/8 to 1/4 inch thick
8 thin slices unsalted butter
8 slices mortadella
8 to 10-inch wooden skewers, soaked in water
Butter for basting
Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes or medium-high. Mix together the breadcrumbs, parsley, garlic, pecorino, and pepper to taste. Add enough olive oil to make a paste. Place the slices of veal between 2 pieces of wax paper and flatten until they are about 1/16 inch thick. Place a thin slice of butter on every rectangle of meat, then cover with a slice of mortadella, trimming to the same size if necessary. Cover the mortadella with some of the breadcrumb mixture and lightly sprinkle with salt. Roll up and secure with toothpicks. Double skewer the roll-ups. Slide the roll-ups onto the skewers so they fit tightly, using 2 roll-ups per double skewer. Place the skewers on the grill and cook until golden brown, 8 to 10 minutes on each side. Baste frequently with butter.
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