Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Novara
Save Recipe Print
Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Veal Parmigiana

Recipe courtesy of Marie Ostrosky

Penne alla Vodka

Recipe courtesy of Ree Drummond

Rigatoni Pie alla Vodka

Recipe courtesy of Food Network Kitchen

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Baja Style Fish Tacos

Recipe courtesy of Marcela Valladolid

Nick and Toni's Penne Alla Vecchia Bettola

Recipe courtesy of Joseph Realmuto

Asian Style Slaw

Recipe courtesy of Dave Lieberman

Browse Reviews By Keyword

          Latest Stories