Stuffed veal roulades

Ingredients for 4 servings:

• 4 thin veal escalopes (175 g each)
• 8 slices of Parma ham
• 8 slice(s) cheese (Pecorino), young
• 1 garlic clove(s)
• 1 bunch of parsley
• 4 tbsp olive oil
• salt and pepper
• 8 large basil leaves
• 100 ml dry white wine
• 8 tbsp vegetable broth
• 4 tbsp crème fraîche
• Basil for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spread the schnitzels thinly between cling film and use a rolling pin to flatten them. Halve them and top each half with a slice of Parma ham and pecorino. Peel the garlic. Rinse the parsley and shake dry. Purée in a blender with the garlic and 2 tablespoons of oil. Season with salt and pepper, and spread over the pecorino slices. Arrange the basil on top. Roll up the meat and secure with wooden skewers. Sear the roulades all over in 2 tablespoons of hot oil. Pour in the wine and stock and simmer over low heat for about 10 minutes. Stir in the crème fraîche, season with salt and pepper. Serve the roulades with the sauce and garnish with basil.