Ingredients

Veal scaloppini large enough in dimension to roll – about 5" x 8" (or quick fry beef or minute steak)
Prosciutto or salami – sliced very thin
Parmesan cheese
Scrambled eggs (2 per roll)
Chopped Italian parsley
Salt and pepper (fresh)
2 onions – quartered
Mushrooms – porcini or portobello – makes all the difference in taste
Baby carrots (about 10)
Chicken broth (or beef)

 

The making of...

1. Trim fat (if any) and pound meat.

2. Put slices of prosciutto or salami on meat. Put thin layer of scrambled eggs, sprinkle parsley, cheese, salt and pepper to taste.

3. Roll up and secure with string at both ends and middle.

4. Fry rolls in pan with oil and butter. Start on high burner to sear meat then put on low. Cook slowly and continue turning until golden (15-20 min.). Remove from pan and set aside.

5. Add onions to pan and when translucent, add mushrooms. Brown for a few minutes. Put meat back in pan, add carrots, and then add enough chicken broth to almost cover meat, ½ cup or more of white (or red) wine, enough to almost cover meat, salt and pepper to taste.

6. Simmer about 40 min. and once in a while, turn meat so the exposed part does not dry out. Add a bit of water or broth as it evaporates.

7. Remove meat from pot and cool 30 min. before serving.

8. Cut meat in very thin slices.

 

Sauce

To a cup of very cold water, still vigorously about 2 tbsp. flour until completely dissolved.

Bring pan sauce to a boil. Mix the flour mixture a bit at a time and stir until thicken (1 min.).

Turn heat off, and stir occasionally – as it cools, it will further thicken on its own.

 

For a nice presentation, place sliced meat in a ring on a large plate. Put fresh cooked ravioli (or the like) in middle. Spoon sauce (including mushrooms and carrots) all over.