crumbly veal rolls

Ingredients for 5 servings:

• 5 veal escalopes, approx. 650 g
• 200 g cooked ham, Italian (Prosciutto Cotto), cut into thin slices
• 25 g Dijon mustard
• 2 m.-sized onion(s)
• 3 garlic cloves
• 1 tbsp tomato paste
• 100 ml white wine
• 100 ml red wine
• ¼ tsp salt
• 1 ½ tbsp extra virgin olive oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Peel the onions and garlic cloves. Leave the garlic whole and quarter the onions. Set both aside. Season the meat slices with salt and pepper and spread with mustard. Cover the meat with thin slices of prosciutto cotto and roll up. Heat the olive oil in a pan, do not overheat, and brown the rolls on all sides. Add the tomato paste and sauté. Deglaze the rolls with red and white wine. Add the onions, garlic, and 0.25 teaspoon of salt and mix briefly. Bring the dish to a boil and simmer with the lid on until tender. This takes about 45-50 minutes. Turn the rolls over once. Finally, season everything with salt and pepper.