Ingredients serve 6

12 Veal slices

6 rashes Italian pancetta

60gr butter

6 tablespoon Marsala wine

6 tablespoon dry white wine

4 tablespoon fresh sage leaves

Seme fresh rosemary sprigs

For the filling

70gr prosciutto crudo chopped

1 whole chiken liver finely chopped

20gr dry breadcrumbs

3 tablespoon finely chopped

2 tablespoon lighten beaten

¼ grated nutmeg  

Salt and ground pepper

Method

Soak 6 skewers in water

For the filling in a bowl . mix well and refregerate for 15 minutes .

Lightly pound the veal slices with the chiken mallet . Divide the filling in the veal slices .

Carefully roll the veal while enclosing the filling.  Cut each rashes into half each half round the veal . Thread 2 veal rolls onto a single skewer .

Heat the butter in a large frying pan.  Gently fry the veal rolls until they evenly cooked and gold4en brown . turn occasionally . Remove the veal rolls    

From the pan and place them on a warmed serving dish . Reserve the juices in the pan .  Add the marsala and the wine to the pan and bring to the boil . Scarpe the bottom of the pan clean with a wooden spatula . Add the chopped sage leaves and rosemary . Simmer for 4 minutes or slightly reduced .  Pour the sauce over the rolls and serve immediately .

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