Italian-Style Rolled Veal With Hazelnu..

Cooking Instructions

Spread the minced garlic over the meat and season evenly with salt and nutmeg. Lay on the ham slices and sprinkle with the hazelnuts.

Beat the eggs and milk together. Heat 1 tbsp of the butter in a 12-inch nonstick pan and make a thin omelette. Lay the omelette on the veal. Sprinkle the Parmesan cheese on the omelet. Roll up the breast jellyroll fashion and tie with string at 1-inch intervals.

Heat the remaining butter and the olive oil in a heavy casserole over high heat and brown the roll well all over. Pour on the brandy and cook until evaporated. Reduce the heat to medium low, add the beef broth, cover, and simmer for about an hour, basting occasionally with pan juices. Add more broth if necessary.

When the meat is cooked, transfer it to a carving board and allow to cool to room temperature. When it is cool (not before, or it will fall apart!), remove the string and carve into 1/2-inch slices. Arrange the slices on a heat-proof serving dish into which you have poured the pan juices. Reheat in a 300-degree oven for 10 minutes and serve.

Wine Pairing(s)

Finca Monteflores Merlot

Maven Chardonnay

Chapel Hill Chardonnay ''Unwooded''

Georges Duboeuf 'Quatre Vents' Fleurie

Gutierrez de la Vega Vina Ulises

Robert Mondavi Cabernet Sauvignon

Tom Cat Merlot

Felix Callejo Selección de Viñedos de la Familia

Georges Duboeuf Moulin-A-Vent

Muga 'Prado Enea' Gran Reserva