3 ounces/90 g cooked ham, minced
3 ounces/90 g Emmental cheese, minced
3 ounces/90 g Parmigiano cheese, finely grated
3 ounces/90 g Caciocavallo cheese, finely grated
1/2 cup/114 g breadcrumbs
1/2 cup/114 g pine nuts
1/2 cup/114 g raisins
Bunch fresh flat-leaf parsley, leaves picked and chopped
1/4 cup/58 ml extra-virgin olive oil
2 pounds/907 g thinly sliced veal medallions, pounded thin
1 red onion, quartered
24 fresh bay leaves
In a mixing bowl, combine the ham, Emmental, Parmigiano, Caciocavallo, breadcrumbs, pine nuts, raisins, parsley, and olive oil. Mix ingredients thoroughly. Scoop the mixture, into the amount of a small egg, onto the palm of your hands and form into a compact ball. Place a ball on one end of a veal slice. Securely wrap the filling by folding the left and right sides of the veal over, then roll the veal lengthwise shut. Repeat the process using the rest of the veal slices and mixture. With a skewer, flank each side of the rolled veal with a bay leaf and slice of onion. To prevent the stuffing from spilling out, pierce the rolled veal at the end of the fold to hold it in place. Place 3 stuffed veals (flanked by a bay leaf and a slice of onion) onto each skewer and cook on the barbeque, turning skewers over occasionally to prevent from burning.
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