INGREDIENTS :

8 small veal escalopes

4 slices of cooked ham

2 slices of mozzarella cheese

4 Unico Flat Fillets, Anchovies

salt and pepper

¼ chopped oregano

1 small onion

1 celery stalk

1 carrot

50 g (2 oz) butter

2 tbsp. flour

2 tbsp. Marsala wine

1 tbsp. Unico Tomato Paste

150 ml (2 pint) stock

1 bay leaf

PREPARATION: Beat the cutlets lightly with a dampened meat mallet. Put half a slice of ham on top of each one, followed by a thin slice of Mozzarella cheese and half a drained anchovy fillet. Season with pepper and oregano. Roll up tightly and secure with wooden cocktail sticks (toothpicks). Finely chop the onion with the celery and carrot. Melt the butter in a shallow pan, add the vegetables and cook over a medium heat until golden. Dust the veal olives with flour, add to the pan and cook for a few minutes, turning to brown lightly on all sides. Season with a little salt and pepper and sprinkle on the Marsala. Leave for a few minutes, then add the tomato paste dissolved in the hot stock along with the bay leaf.

Reduce the heat and simmer gently until the sauce has thickened. Remove the bay leaf and serve the veal olives with the sauce poured over.

PREPRATION TIME: 1 hour 20 minutes

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