Veal Rolls With Rice Piedmont (Recipe)

Ingredients

Veal Rolls:

1/4 cup snipped parsley

1 1/2 teaspoons dried rosemary, crushed

1 teaspoon minced garlic

1/4 teaspoon pepper

8 4-ounce veal scallopini or turkey streaks, pounded to 1/8-inch thickness

4 ounces very thinly sliced prosciutto or ham

2 tablespoons olive oil

1/2 cup dry Marsala or dry sherry

4 cups sliced fresh mushrooms

Rice Piedmont:

4 cups hot cooked rice

2 cups fresh or frozen peas, cooked

1/4 cup butter or margarine, melted

Dash ground nutmeg

3/4 cup grated Parmesan cheese

Steps

1. To make the rolls: In a small bowl, combine the parsley, rosemary, garlic and pepper.  Lay the veal scallopini or turkey streaks on a flat surface.  Sprinkle about 1 1/2 teaspoons of the herb mixture on each scallopini or turkey steak with the prosciutto or ham, dividing it equally.

2. Staring from a short side, roll up each veal scallopini or turkey steak.

3. Fasten each veal or turkey roll with a wooden toothpick.

4. In a large skillet, quickly cook half of the veal or turkey rolls in 1 tablespoon of the oil, lightly browning the rolls on all sides.  Remove the rolls to a plate as they brown.  Repeat with remaining rolls and oil.

5. Remove the skillet from the heat, drain off any oil and carefully stir in the Marsala or sherry.  Add the mushrooms and the meat rolls to the skillet and simmer, covered, for 15 to 20 minutes or until the veal is tender or the turkey is no longer pink, turning the rolls once during cooking.  Remove the meat rolls and mushrooms to a warm platter and remove the wooden picks.

6. Bring the pan juices to boiling and boil until the juices are slightly thickened (or to the desired consistency).  Spoon the juices over the meat rolls.

7. To make Rice Piedmont: In a large bowl, combine the rice, peas, butter and nutmeg.  Gently fold in the Parmesan cheese being careful not to overmix the rice.  Serve with the veal or turkey rolls and juices.

Tips:

If veal scallopini isn't available, subtistute 1/2-inch-thick pieces of veal round steak and pound them to a 1/8-inch thickness.