Paupiettes (ProvençAl Veal Rolls)

1. 1

   Roughly chop the olives.

2. 2

   Lay the veal slices flat. Pound to make thinner if needed.

3. 3

   Lay 1 slice of Prosciutto on top of each slice of veal.

4. 4

   Put a layer of spinach leaves on top of the Prosciutto.

5. 5

   Divide the olives and place on half of each parcel. They'll spread themselves out as you roll.

6. 6

   Starting from the narrow end (where the olives are) roll the parcels up, keeping them as tight as reasonable. Tie securely with kitchen string.

7. 7

   Heat oil in small, heavy pot or skillet. Add the veal rolls and brown lightly on all sides.

8. 8

   Pour in the wine, reduce heat, cover and simmer for 1 hour.

9. 9

   Dissolve cornstarch in water. Remove veal rolls to a small platter. Increase heat under sauce. Add cornstarch, stirring until clear and thickened. Spoon over rolls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.