Ease of preparation rating: Medium
Yield: 4-6 servings
Ingredients:
- 3 tablespoons (45 ml) olive oil, divided
- 1 cup (240 ml) ground pork
- 1 small onion, finely diced
- ½ cup (120 ml) pine nuts
- 1 cup (240 ml) raisins, divided
- 1 teaspoon (5 ml) marjoram leaves
- 6 sage leaves, minced
- Salt and pepper
- ½ cup (120 ml) bread crumbs
- 1 egg, whisked
- ¼ (60 ml) cup milk
- ½ cup (120 ml) grated Parmesan
- 8 veal scaloppini
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) flour
- 1 cup (240 ml) dry white wine
- 2 cups (470 ml) beef stock
- Grated Parmesan, for garnish
- Chopped parsley, for garnish
- Crusty Italian bread, for serving
Method:
Heat 2 tablespoons (30 ml) of olive oil in a skillet over medium heat. Add ground pork and cook until browned, 5-7 minutes.
Add diced onions and cook until translucent, 3-4 minutes.
Add pine nuts, ½ cup (120 ml) raisins, marjoram, and sage, season with salt and pepper, and stir. Cook for 5 minutes. Remove skillet from heat and add bread crumbs, egg, milk, and grated parmesan. Mix to combine.
Divide stuffing between pieces of veal, wrap veal around stuffing, then pierce with a toothpick to secure.
Heat butter and remaining tablespoon of olive oil over medium heat in a new skillet. Season roll-ups with salt and pepper, then cook in skillet until browned, 5-6 minutes per side. Transfer roll-ups from skillet to a plate.
Whisk flour into the liquid remaining in the skillet. Add white wine and stir until no lumps remain. Bring the liquid to a simmer, and cook until sauce has reduced and thickened, 5-6 minutes.
Add remaining raisins, pour in beef broth, and reduce heat to low. Add seared roll-ups back to skillet for 1-2 minutes, spoon the sauce over them, then transfer the roll-ups to a serving plate.
Bring the sauce back to a simmer and allow to reduce to a glossy consistency, 4-5 minutes.
Drizzle the sauce over the veal, garnish with parmesan and chopped parsley, then serve with crusty bread.
Buon appetito!
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