• 1 piecesmall bread roll
• 200 mldry white wine
• 30 gdried mushrooms
• 200 gminced veal
• 1 piecegarlic clove, crushed
• 1 tbspflat-leaf parsley, chopped
• 2 sprigsmarjoram, leaves chopped
• 1 tbsppine nuts
• 2 pieceseggs, beaten
• 30 ggrated Parmigiano Reggiano DOP
• 8 piecesveal escalopes, 50–60 g each
• 1 knobbutter
• 200 gtomato passata
• 100 mlhot vegetable stock
• 1 to tastesalt and pepper
• 1 to tastecroutons, baby salad leaves and olive oil, to serve

Préparation

1. 1Remove the crumb from the bread roll, place it in a bowl with 100 ml of the white wine, soak briefly, then tear it into small pieces.
2. 2Cover the dried mushrooms with hot water, soak for 10 minutes, then drain, squeeze dry and chop finely.
3. 3In a dry frying pan, cook the minced veal, garlic, parsley, marjoram, pine nuts, mushrooms and soaked bread over medium heat for 10 to 15 minutes. Leave to cool.
4. 4Add the eggs, Parmesan, salt and pepper. Mix well to form a thick filling.
5. 5Lay out the veal escalopes, divide the filling among them, roll up and secure with kitchen string.
6. 6Melt the butter in a sauté pan and brown the rolls on all sides for about 5 minutes.
7. 7Add the remaining wine and let it evaporate. Stir in the tomato passata and stock, then cook for 15 to 20 minutes, until the veal is tender.
8. 8Slice the rolls and serve with the sauce, croutons, baby salad leaves and a little seasoned olive oil.