Ingredients:
8 veal escalopes
50 g raw ham
2 pears
50 g butter
superfine flour
2 tablespoons of brandy
1/2 liter of milk
100 g sliced Provola cheese
salt and pepper
Preparation:
Spread out the escalopes, tenderize them and cover each one with a slice of cheese and one of ham. Peel the pears, cut them into quarters and remove their cores. Lay the quarter pears on the meat, roll up the escalopes and close with wooden toothpicks. Flour the roulades, put them in a pan with the butter, sautéing them evenly on all sides, then pour over the brandy and raise the heat in order to evaporate the alcohol. Add to the pan the milk diluted with water, salt and pepper, and bring to the boil. Lower the heat and cook slowly for 45 minutes. Allow to cool a little, remove the toothpicks, cut the roulades in half and serve with mashed potatoes.
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