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Veal Bragioli with Prosciutto and Sage - Image 1

Veal Bragioli with Prosciutto and Sage

Italian cuisineMaltese cuisine
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Veal Bragioli with Prosciutto and Sage

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 21oz veal scallops(thinly sliced)
  • 6 pcs prosciutto(thin slices)
  • 12 pcs fresh sage leaves
  • 1/2 cup parmesan cheese(grated)
  • 1/2 cup white wine(dry)
  • 1 cup crushed tomatoes(canned)
  • 2 pcs garlic(cloves, minced)
  • 1/2 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)

Instructions

Preparation

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

Cooking

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

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

Nutrition

Servings
6
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories380.5 kcal253.7 kcal2,283 kcal
Protein35.1 g23.4 g210.6 g
Fat18.9 g12.6 g113.4 g
Carbs12.3 g8.2 g73.8 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.

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