Stuffed Veal Rolls with Asparagus and Cheese
Ingredients
- 1/4 teaspoon salt
- 4 veal scallops
- 1 pinch black pepper
- 1/2 teaspoon mixed spices
- 100 grams Valpreso cheese, crumbled
- 8 asparagus spears
- 1/2 cup flour
- 2 tablespoons butter
- 1/2 cup water
- 1/2 cup cream
For serving
- chopped parsley
Preparation
Pound the meat between two pieces of wax paper to make it thin, then sprinkle with salt, pepper, and spices
Spread Valpreso cheese on the meat slices, place two asparagus pieces on each slice, roll the meat into a cylinder, and secure with a toothpick
Place the meat in the flour to coat lightly, heat the butter in a large skillet, and fry the meat on all sides until golden, then remove the toothpick
Add water, cover the skillet, and cook on low heat for 15 minutes until done, add cream, let it boil, sprinkle with parsley, and serve
