Lay a single sheet of baking paper on top of a chopping board and place one slice of
Veal Steak (4 pieces)
Add another sheet of baking paper over the top and use a steak mallet to smooth it out.
Repeat this for as many slices as you choose to make and season each one with
Salt and Pepper (to taste)
. Set aside.
Remove the second sheet of baking paper and place 2 slices of Grilled Eggplant on the steak. Add 2 slices of
Prosciutto Crudo (8 slices)
and 1 slice of
Provolone Cheese (4 slices)
, a bit of
Fresh Baby Spinach (5 cups)
Shredded Mozzarella Cheese (to taste)
Gently fold the steak in, carefully tucking in the ends and pushing the ingredients in if they start to fall out.
Once you have rolled it up tightly, begin to wrap a piece of string around one end, and tie a knot to keep it in place. Wrap the string around the veal, approx. 3cm apart and once you get to the end, bring the string underneath it and back up around the top.
Tie a knot nice and tightly at the end and put it to the side.
Repeat with the veal and fillings.
Once you have made as many as you need, heat up some olive
Extra-Virgin Olive Oil (to taste)
in a large pan and shallow fry them.
Turn each one until they are slightly browned all the way around.
Let the veal rest on the side and add
Garlic (1 clove)
to the same pan of oil.
Once it has begun to brown, add
Spanish Onion (1)
Fresh Basil (1 handful)
and leave to simmer.
Tomato Passata (1 1/2 cups)
along with a pinch of salt and pepper, and more freshly chopped basil. Stir well and leave to simmer for around 7 minutes.
Add the rolled veal to the sauce and smother it with some sauce using a wooden spoon. Turn each one every few minutes.
Leave them to cook for around 20 minutes and add some extra basil to the top just before they're ready.
Once the braciole are ready, use tongs to place each one on a chopping board, and carefully cut and remove the string from each one.
Using an extra sharp knife, cut the rolled veal into small pieces and let them rest for 2 minutes.
To serve, spoon a small portion of the tomato sauce in the centre of a large white plate.
Place each piece of veal with the stuffing faced up in the centre of the sauce and add a few more pieces to make a small tower.
Drizzle some extra sauce over the braciole and place a fresh basil leaf at the very top.