Cut the veal into a large rectangle and pound it to an even thickness, with the smooth side down. Finely chop all the 'battuto' ingredients and spread them over the veal leaving a few inches bare along the edges. Sprinkle with salt, then the grated mozzarella, the mortadella and finally the prosciutto.
Starting withe the smaller end of the veal breast, roll it up slowly into a big sausage.
Be careful not to squeeze too hard, push the filling in place with your fingers as ends if necessary. Temporarily skewer shut the ends if necessary. Tie with butchers string - remove skewers.
Heat the olive oil in a big heavy pot over med-high heat and add the veal. Sprinkle with rosemary and brown thoroughly, turning slowly.
When browned add the wine and let it evaporate. Cover the pot, lower the heat and cook for 1 1/2 hours. Check from time to time - turning occasionally and add some broth each time to make sure that the roast does not dry out.
When cooked, set aside for at least 15 minutes before slicing not forgetting to remove the string.
Add more broth to the pan juices and if desired add some flour to thicken. Strain into a sauceboat and serve hot with the sliced veal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (27g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (62%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 7.9mg||0 %|
|Potassium 48.1mg||1 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.9g|
|Protein 0.2g||0 %|
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Calories per serving: 50
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