Veal roulades in port wine sauce

Ingredients for 4 servings:

• 4 veal escalopes, approx. 100g
• 4 slices of Italian ham (Prosciutto)
• 1 ball of mozzarella (buffalo mozzarella)
• 12 leaves of sage, tender
• some rosemary, fresh
• salt and pepper
• Butter, for frying
• 250 ml veal stock
• 1 shot of red port wine
• Butter, ice cold, for mounting
• Flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a clever variation of Saltimbocca

Pound the veal escalopes well, cover with prosciutto, and scatter sage leaves on top. Cut the mozzarella into wafer-thin slices and also arrange them on top of the escalopes. Scatter rosemary sprigs over the escalopes, leaving a strip of escalope free. Roll up the escalopes starting from the filled side and secure with toothpicks. Season the outside of the roulades with salt and pepper and dust lightly with flour. Preheat the oven to 150°C. Heat a little butter in a pan and brown the roulades all over. Then cover the pan and place in the oven for about 15 minutes. Then lift the roulades out of the pan and keep warm in the oven, covered. Deglaze the pan juices with port wine and reduce. Pour in the veal stock and bring to a boil. Season the sauce with salt and pepper and mount with ice-cold butter. Serve the roulades with the sauce. As a side dish, polenta, risotto Milanese, pasta or ciabatta, as well as tender green vegetables such as snow peas, green asparagus or Romanesco, go well with this dish.