Rollata di Vitello

Rolled Breast of Veal

1 1/4 pound boned breast of veal
1/4 cup olive oil
6-7 sage leaves
Salt and pepper
1/4 pound boiled ham, not smoked
1/3 cup shelled peas
1/4 pound freshly grated Parmigiano-Reggiano®
1 whole egg
The juice of 1 lemon

Rub the veal with one tablespoon of olive oil. Sprinkle with salt and pepper. Combine the sage leaves, chopped ham, peas, Parmigiano-Reggiano and the egg and spread the mixture over the veal.

Roll up the meat tightly and fasten with string. Place the meat in a baking dish, pour over it the lemon juice and remaining olive oil and cook in a preheated oven at 375 F for 1 hour or until tender at the pricking of a fork.

Serves 4-6