Veal Roulade Wrapped in Ham on Spaghetti
Veal roulades wrapped in ham served over spaghetti is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g spaghetti
- Salt
- 8 thin veal cutlets (about 80 g each)
- 8 slices Parma ham
- 16 sage leaves
- pepper (ground)
- 2 tbsp olive oil
- 150 ml dry white wine
- 200 g Cherry tomatoes
- 1 tbsp butter
Instructions
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1.
Cook the spaghetti in salted water until al dente. Pat the cutlets dry, then if needed gently flatten them with your palm. Top each cutlet with a slice of ham and two sage leaves, roll up, season with pepper, and secure with toothpicks.
-
2.
Brown the roulades in hot oil on all sides, then remove from the pan. Deglaze the pan with white wine and let it reduce slightly. Wash and halve the tomatoes, add them to the sauce, heat for 1-2 minutes, then stir in butter.
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3.
Season with salt and pepper, return the roulades to the sauce and simmer for 3‑4 minutes until cooked through. Occasionally spoon sauce over the meat, then serve on a bed of drained spaghetti.
