Grilled Veal Rolls with Fontina, Prosciutto and Rosemary

Thinly sliced veal is topped with fontina cheese, prosciutto ham and rosemary, then rolled up, brushed with butter and grilled.

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Ingredients:

• 12 slices (about 2 ounces) veal scallopine, pounded thin
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 Tablespoons fresh rosemary, finely chopped
• 12 slices (about 5 x 3-inches) Fontina cheese, sliced thin
• 12 slices (about 4 x 2-inches)Prosciutto ham, sliced thin
• 12 sprigs fresh rosemary
• Nonstick cooking spray
• 3 Tablespoons unsalted butter, melted

Method

Place one slice of veal on a dry, flat surface. Sprinkle with salt, pepper and chopped rosemary. Lay one slice of cheese in the center of the veal slice. Center one slice of ham on top of cheese and top with a rosemary sprig. Fold in sides and roll veal jellyroll fashion. Secure with a toothpick to prevent unrolling. Transfer to a tray or plate which has been lined with foil. Repeat with remaining veal slices. Spray the grids of a grill with nonstick cooking spray. Preheat grill to medium-high. Brush each veal roll with melted butter and place on prepared grill. Cook, turning frequently, until rolls are cooked through and outside is golden brown, about 4 - 6 minutes. Serve hot.

Notes: A fast and easy grilling recipe that is not the usual chicken, salmon or steak. Serve with a fresh green salad on the side and fresh fruit for dessert.

Number of servings: 4 - 6

Submitted By: cybercook
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