VEAL: Stuffing veal pieces with ham not only adds falvour, but also helps to prevent dryness.

VEAL ROLLS WITH HAZELNUT SAUCE:



8 x 4 oz each veal scaloppini

8 slices cooked ham

several cloves garlic

2 tbsp. chopped parsley

2/3 cup toasted, skinned and ground hazelnuts

1 onion, finely chopped

1 ¼ cup dry white wine + ¾ cup chicken stock

¼ tsp. cinnamon

salt and pepper

cooking oil



Flatten slightly the scaloppini between sheets of wax paper. Rub each piece of meat with a cut garlic clove, and sprinkle with salt and pepper to taste. Arrange a slice of ham over each piece of veal and sprinkle with chopped parsley. Roll up the veal jelly-roll fashion.

Heat an non-stick saucepan or skillet large enough to hold the rolls in a single layer with 2 tbsp. oil and sear the rolls over med-high heat for 1-2 minutes, or until they are browned. Reserve and keep warm.

Add onion to skillet and cook for 2-3 minutes to soften. Reduce heat to medium-low and add hazelnuts. Cook mixture for 2-3 minutes, or until well-browned. Pour in white wine, stock and cinnamon. Bring to a boil, stirring continuously. Return rolls to skillet, taste and adjust seasoning. Reduce heat to medium or medium low and cook veal for 10-15 minutes, or until preferred doneness, basting rolls with sauce frequently.

Transfer rolls to a heated serving platter and spoon sauce over to serve.