Preparation time: cca. 15 minutes (plus frying and cooking time)
Per portion: cca. 355 kcal / 1491 kJ
33 g P, 6 g F, 37 g CH
INGREDIENTS (Serves 4)
- 4 thin veal escalopes
- 4 slices Parma ham
- 8 basil leaves
- 2 tbsp olive oil
- 2 shallots
- 370 g chopped tomatoes, canned
- 5 tbsp sherry
- Rinse and pat dry the veal escalopes, season with salt and pepper and put 1 slice of Parma ham on each one. Rinse and pat dry the basil leaves and put 2 on each escalope. Roll up the escalopes and secure.
- Heat the olive oil in a pan and fry the escalopes. Peel and chop the shallots and sauté in the pan for 2 minutes. Add the chopped tomatoes, then cover and simmer for cca. 15 minutes.
- Pour in the sherry and continue simmering. Add salt, pepper, and sugar to taste. Serve with tagliatelle.