Salt In Bocca (Alla Rosanna) Recipe

• 1 pound veal
• Extra virgin olive oil
• 1/2 pound prosciutto, sliced thin
• 1/4 pound grated Parmigiano cheese
• 1 sm. sage (preferably one leaf to each piece of veal, fresh)
• 1 (4 ounce.) can button mushrooms, or equivalent in fresh
• 1/2 glass white wine
• Toothpicks
• Salt & pepper
• Flour

1. Lightly salt and pepper veal.
2. Cover one side of veal with prosciutto.
3. Add in sprinkles of parmigiano, and add in 1 or possibly 2 leaves (depending on size) of sage.
4. Roll each veal piece up, secure with toothpick and then flour completely.
5. In big pan, fry the veal slowly in oil (sufficient to cover bottom), when slightly brown add in 1/2 glass of white wine.
6. Add in the mushrooms.
7. Let simmer till wine has formed sauce, about 1/2 hour.

veal, extra virgin olive oil, thin, cheese, sage, button mushrooms, glass white wine, toothpicks, salt, flour

Taken from cookeatshare.com/recipes/salt-in-bocca-alla-rosanna-19419 (may not work)