Veal roulade with raw ham, cream cheese and sun-dried tomatoes

Ingredients for 4 servings:

• 8 veal escalopes, approx. 60 g each, pounded
• 8 slice(s) ham, raw
• 100 g cream cheese
• 50 g tomatoes, dried, cut into strips
• 3 stalks of thyme, the leaves
• 1 garlic clove(s), finely chopped
• 1 dl white wine
• 1 dl demi-glace or gravy
• 4 sage leaves
• 1 sprig(s) rosemary
• 1 stalk of thyme, the leaves
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

With a spicy sauce

Mix the cream cheese with the stripped leaves from a sprig of thyme and the garlic, and season with salt and pepper. Lay the meat slices flat, spread with the cream cheese mixture, arrange the sun-dried tomatoes on top, and top with a slice of raw ham. Season with salt, pepper, and paprika, if desired, and roll up the biscuits. Secure the rolls with two toothpicks each. Brown the rolls all over in hot olive oil, deglaze with white wine, add demi-glace or gravy, and add the sage, thyme, and rosemary. Simmer on low heat for about 15 minutes. Remove the roulades from the sauce and keep warm. Strain the sauce, if desired, and season with salt and pepper. I usually serve it with tagliatelle.