Name: Veal Bragioli with Prosciutto and Sage
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Italian cuisine
Ingredients: 600 g veal scallops (thinly sliced); 6 pcs prosciutto (thin slices); 12 pcs fresh sage leaves; 0.5 cup parmesan cheese (grated); 0.5 cup white wine (dry); 1 cup crushed tomatoes (canned); 2 pcs garlic (cloves, minced); 0.5 pcs onion (small, finely chopped); 2 tbsp olive oil; 1 cup beef broth; salt (to taste); black pepper (to taste); 2 tbsp fresh parsley (chopped, for garnish)

Tender rolled veal bragioli, glistening with sauce and stuffed with prosciutto and sage, are beautifully plated with a sprig of fresh sage and a side of creamy polenta, promising a rich and savory meal.

Prep: 25 min • Cook: 60 min. Tender veal rolls encasing a flavorful mixture of prosciutto, sage, and Parmesan cheese, slow-simmered in a light white wine and tomato broth. A delicate twist on a Maltese classic.

Preparation time: 25 min
Cooking time: 1 hr
Total time: 1 hr 25 min
Servings: 6

Instructions

Preparation

1Lay out the veal scallops on a clean surface. Season lightly with salt and pepper.
2On each veal scallop, place a slice of prosciutto, two sage leaves, and a sprinkle of grated Parmesan cheese.
3Carefully roll each scallop tightly and secure with a toothpick or kitchen twine.

Cooking

1Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
2Sear the veal rolls on all sides until golden brown, then remove them from the pot and set aside.
3Add the chopped onion and minced garlic to the same pot and sauté until softened, about 3-5 minutes.
4Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
5Stir in the crushed tomatoes and beef broth. Bring the sauce to a gentle simmer and season with salt and pepper to taste.
6Return the seared veal rolls to the pot, ensuring they are partially submerged in the sauce. If needed, add a little more broth.
7Cover the pot and reduce heat to low. Let it simmer for at least 60 minutes, or until the veal is very tender. Alternatively, braise in a preheated oven at 160°C (325°F) for 60-75 minutes.

Serving

1Remove toothpicks or twine from the bragioli before serving.
2Garnish with fresh chopped parsley and serve hot with mashed potatoes, pasta, or crusty bread.

Instructions

Preparation

1Lay out the veal scallops on a clean surface. Season lightly with salt and pepper.
2On each veal scallop, place a slice of prosciutto, two sage leaves, and a sprinkle of grated Parmesan cheese.
3Carefully roll each scallop tightly and secure with a toothpick or kitchen twine.

Cooking

1Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
2Sear the veal rolls on all sides until golden brown, then remove them from the pot and set aside.
3Add the chopped onion and minced garlic to the same pot and sauté until softened, about 3-5 minutes.
4Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
5Stir in the crushed tomatoes and beef broth. Bring the sauce to a gentle simmer and season with salt and pepper to taste.
6Return the seared veal rolls to the pot, ensuring they are partially submerged in the sauce. If needed, add a little more broth.
7Cover the pot and reduce heat to low. Let it simmer for at least 60 minutes, or until the veal is very tender. Alternatively, braise in a preheated oven at 160°C (325°F) for 60-75 minutes.

Serving

1Remove toothpicks or twine from the bragioli before serving.
2Garnish with fresh chopped parsley and serve hot with mashed potatoes, pasta, or crusty bread.

Nutrition Information

Calories: 381 kcal
Protein: 35 g
Fat: 19 g
Carbs: 12 g

Nutrient	Per serving
Calories	381 kcal
Protein	35 g
Fat	19 g
Carbs	12 g

Tips

For even cooking, try to make sure your veal scallops are of uniform thickness.
Browning the bragioli well before simmering adds depth of flavor to the final dish.
This dish pairs exceptionally well with a side of simple steamed green beans or asparagus.