Veal Rollatineishhh

This dish is very similar to one of my all time favorites, Veal Rollatine (Veal with mozzarella, prosciutto and a mushroom white wine sauce). I first had this dish at Ralph's Italian Restaurant in South Philly (website below), and nobody else makes it the same or as good as it is here. I never made this before, and just came up with this variation while sitting bored in class. It is veal, topped with either Prosciutto or Mortadella (or both), tomato and mozzarella. Baked and could be served plain or over pasta.

Ingredients:

• Veal medallions (one or two per person)
• Sliced Prosciutto or Mortadella (or both if you want)
• One or two vine ripe tomatoes (sliced, quantity also depending on how many)...this is the x factor in this dish, im not sure how this will turn out with tomatoes. Another idea I had was to use Roasted Red Peppers.
• Spices (optional, anything you would use to enhance the flavor, I will probably use Rosemary)
• Olive oil (very little, just enough to use to pan fry)
• One pound of Spaghetti (my favorite brand is Barilla)
• Salt for taste

White Wine Sauce Ingredients (taken from food network)

• 2 tablespoons olive oil
• 1 shallot, sliced
• 4 cloves garlic, finely chopped
• 1 cup dry white wine
• 2 tablespoons heavy cream (light cream will also be fine)
• 2 sticks cold unsalted butter, cut into 1-inch pieces
• 1/4 cup finely chopped fresh chives, plus more for garnish
• Salt and freshly ground black pepper

Recipe: Pasta

• Bring a pot of water to boil, and add salt for taste and decreased boiling time.
• Once at a boil, add pasta and cook until Al Dente (time for this is on the box) you can also tell by the firmness of the pasta, Al Dente wont be crunchy, but it wont be over cooked and mushy either.
• Once cooked, strain and mix with some of the white wine sauce. (You should have the pasta finish last, so it won't stick)
• For plating see below.

Recipe: White wine sauce (taken from food network)

• Heat the oil in a medium saucepan over medium heat.
• Add the shallots and the garlic and cook until soft, about 1 minute.
• Increase the heat to high, add the wine, bring to a boil and cook until reduced by half.
• Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified.
• Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.

Recipe: Veal Rollatineishhh

• Preheat the oven to 400 F
• First prepare the white wine sauce and set aside.
• Pan fry the veal in olive oil, set in a baking dish. (don't clean when finished)
• Lightly pan fry the Prosciutto or Mortedella and lay on-top of the veal. (like above don't clean when finished)
• Pan fry the tomatoes until brown on both sides, lay on-top of the veal and Prosciutto. (now clean...by not cleaning the previous dishes, it allows the flavors to mix)
• Now that you have your veal, prosciutto and tomato stacked in a baking dish, drizzle some of the white wine sauce on-top of this until the pan is coated.
• Lay the mozzarella on-top.
• Place in oven, and cook until cheese lightly melts on-top (about 5-7 minutes)
• Take out, divide and plate either plain or over pasta. Drizzle more sauce on-top and add spices for garnish.
• If over pasta, take pasta and place in mounds on plate with a depression in the center. Place veal on-top and add sauce.

I'm not really sure how this is going to turn out, I've always just followed recipes so if you guys decide to make it and it turns out bad I'm sorry! haha it sounds good in my head :) Hope you enjoy it! Pictures to come once I actually make it.

OH here is the website for Ralph's in South Philly. It is my all time favorite Italian restaurant, and everybody should go and try it. Average entree price is around $20, but the quality is excellent.

http://www.ralphsrestaurant.com/