Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Novara

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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Ingredients

4 veal cutlets, about 2 pounds total, pounded thin by your butcher
1 cup grated Emmental cheese, plus more for garnish
2 ounces prosciutto cotto, cut into small matchsticks
Salt and freshly ground black pepper
Flour, for dredging
3 tablespoons butter, plus 1 tablespoon
2 sage leaves
1/4 to 1/2 cup dry white wine

Directions

Lay the cutlets flat on a clean, dry work surface. In a small bowl, mix the cheese and prosciutto. Evenly divide this mixture among the 4 cutlets, placing the mixture in the center of each cutlet. Season with salt and pepper. Fold in half being careful that none of the cheese and prosciutto stuffing escapes. Secure sides with toothpicks. Dredge rolls in flour.

Heat a 12-inch saucepan over medium-high heat. Add the 3 tablespoons of butter and cook until the butter foams. Add the veal rolls to the pan and brown on all sides, about 5 minutes per side. Use tongs to carefully turn the rolls. Remove rolls and keep warm. Add the sage leaves to the pan and pour in the wine. Continue cooking over high heat until the wine evaporates. Swirl in the remaining 1 tablespoon of butter. Serve immediately with a sprinkling of Emmental cheese on top.

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Comments & Reviews

recipe Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana
Tina Lacey, WA 03-12-2009
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Easy & Flavorful
Rated: 5 stars out of 5

This was quick, easy and oh so yummy. I would sugget using small toothpicks, I used large (thicker) ones that were kind of... difficult to get out (I threaded them through the veal).Read more
recipe Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana
Anonymous 09-19-2008
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Wonderful!
Rated: 5 stars out of 5

I'd been making Veal Valdostana according to a family recipe for many years; it's almost the same, but uses mozarella cheese... and doesn't have wine. These two changes make all the difference - my family recipe is also wonderful, but this one is even more so!Read more
recipe Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana
Liliana Long Beach, NY 04-14-2006
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pretty easy
Rated: 5 stars out of 5

this recipe was pretty easy to do and it came out great not to mention it was pretty fast to put together.
recipe Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana
ERIKA Miami, FL 07-26-2004
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Quick and Easy
Rated: 5 stars out of 5

This recipe was very good and was easy to prepare.
recipe Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana
JANE Forest Hills, NY 07-20-2004
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Delicious Veal
Rated: 5 stars out of 5

My husband and I both LOVED this recipe - very easy to prepare and cooks quickly. Great taste! I used some italian parsley... instead of the sage leaves as this is what I had in the house. Will definately be adding this to our recipe box.Read more