Spaghetti with Veal Rolls

Ingredients

• 640 g veal cutlets (8 cutlets)
• Salt
• black pepper
• 80 g Parma ham (8 slices)
• 24 sage leaves
• 40 g Pecorino cheese (in 8 thin slices)
• 400 g spaghetti
• 1 tsp Olive oil
• 200 ml dry white wine
• wooden skewers

Instructions

1. 1.

   Rinse the cutlets under cold water, pat dry, gently pound flat, season with salt and pepper, then top each with one slice of ham, two sage leaves, and one slice of cheese. Roll up and secure with a wooden skewer.

2. 2.

   Cook spaghetti in boiling salted water according to package instructions until al dente.

3. 3.

   Meanwhile, heat oil in a pan. Sear the veal rolls all around over high heat.

4. 4.

   Add remaining sage, pour in wine, and cook everything over medium heat for 7–10 minutes.

5. 5.

   Drain the spaghetti and let it rest. Divide among four plates, arrange two veal rolls on each plate, and drizzle with the sauce.