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1
In a small saucepot combine the 4 crushed cloves of garlic with enough EVOO to cover them halfway, about 1/2 cup.
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2
Place the pot over the lowest possible heat setting of your cooktop.
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3
Gently cook the garlic for 10 minutes, frequently turning it in the oil to ensure even browning.
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4
Once the garlic is golden brown all over, turn the heat off and allow it to cool in the EVOO.
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5
While the garlic is roasting, prepare the stuffed veal rolls.
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6
Combine the chopped hard-boiled eggs, the chopped parsley, and 2 crushed cloves of garlic in a bowl and season with a little salt and pepper.
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7
Taste and adjust the seasoning.
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8
This is your last chance to make sure the filling is up to par.
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9
Reserve the filling.
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10
Lay the 8 pieces of scallopini out on the cutting board without overlapping any of the pieces.
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11
Season them with a little salt and pepper.
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12
Lay 1 slice of prosciutto on top of each scallopini.
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13
If necessary, fold the prosciutto so that it fits the veal without overhang.
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14
Add a thin slice of fontina cheese on top of the prosciutto.
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15
Place about 1 tablespoon of the egg-parsley mixture on the lower half of each scallopini.
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16
Starting at the point closest to you, roll each portion away from you into a cigar shape.
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17
Secure each veal roll with one or two toothpicks.
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18
Heat a large skillet on high heat with 2 tablespoons of the EVOO and 2 tablespoons of the butter.
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19
Once the pan is hot and the butter is no longer foaming, add the 8 veal rolls.
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20
Brown on all sides, 3 to 4 minutes.
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21
Move the veal rolls over a little, clearing a spot in the skillet to add the remaining chopped garlic, the tomato paste, thyme, and onion.
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22
Continue to cook for 1 minute.
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23
Add the chicken stock and continue to cook for 3 to 4 minutes.
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24
While the stuffed veal rolls are cooking, finish preparing the panroasted garlic dressing.
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25
In a blender combine the Dijon mustard and the white wine vinegar.
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26
Fish the golden brown garlic cloves from the oil and add to the blender.
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27
Blend on high for about 30 seconds.
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28
While the motor is still running, in a very slow and steady stream, add 3 to 4 tablespoons of the garlic cooking oil.
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29
Save the leftover garlic oil in the refrigerator.
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30
It will coagulate, but it will melt back down after a few minutes at room temp.
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31
The garlic oil is great for anything from marinades to sauteing greens.
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32
Dress the mixed greens with the roasted garlic dressing.
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33
To finish the stuffed veal rolls, turn the heat off and remove the veal rolls from the skillet to a platter.
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34
Finish the sauce with 1 tablespoon of butter, swirling it into the sauce until it is completely melted.
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35
Remove the toothpicks from the veal and pour the sauce over the veal.
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36
Serve with the salad.
