A simple Italian snack that is just as at home on the antipasto table as it is on the dinner table, this makes a quick main course when served with pasta or polenta. Buy good-quality veal (or pork loin) and be vigilant with the cooking time.
- Yield: 4 Servings
- Olive oil
- 4 cloves garlic, thinly sliced
- 1⁄4 teaspoon salt
- 6 slices prosciutto di Parma, cut into thin ribbons
- 3 cups tightly packed arugula leaves
- 3 cups Milk-Soaked Croutons
- 1⁄3 cup milk
- 1 pound boneless veal loin, cut and pounded into 4 very thin scallops
- Sea salt
- Black pepper
How to Make It
- Preheat the oven to 475°F.
- Heat 1 tablespoon olive oil in a 9-inch sauté pan until it is hot but not smoking. Add the garlic and the salt. Cook, stirring occasionally, until the garlic is translucent, 2 minutes. Add the sliced prosciutto and lightly sauté, 2 minutes. Add 2 cups of the arugula leaves and toss to wilt. Add the Milk-Soaked Croutons, the remaining cup of arugula, and the milk. Combine thoroughly, and remove from the heat.
- Season the veal scallops on both sides with sea salt and black pepper. Spread the arugula mixture over the scallops and roll them up tightly (starting from the long sides). Skewer along the seam of the meat with metal skewers or bamboo skewers that have been soaked in water for 10 minutes to keep it from unrolling, and lightly coat the outside with olive oil. Transfer the rolls to a parchmentlined baking sheet, and bake for 14 to 15 minutes, until the meat feels slightly firm to the touch.
- Remove the rolls from the oven and let them rest for 10 minutes before serving. Serve warm, removing the skewers before serving.