Veal Rolls With Pancetta

Recipe Ingredients

1 lb	454g / 16oz	Veal scaloppine
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Smoked fresh mozzarella - thinly sliced
1		Roasted red peppers - (16 to 18 oz) - drained, sliced
1/3 lb	151g / 5.3oz	Pancetta - sliced like
		Thin-cut bacon at deli counter
2 tablespoons	30ml	Extra-virgin olive oil - plus
		Some for drizzling
1		Garlic clove - cracked
1		Bag baby spinach - (10 oz)
		= (or triple washed spinach leaves)
1/4 cup	59ml	White wine or dry vermouth - (to 1/3)

Recipe Instructions

Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.

Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter.

Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens.

Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C78) - from the TV FOOD NETWORK

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