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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Involtini di Vitello con Pecorino e Aceto Balsamic
Veal Rolls with Pecorino and Balsamic Vinegar
(Involtini di Vitello con Pecorino e Aceto Balsamic)

3/4 cup grated Pecorino Romano cheese (about 2 ounces)
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons drained capers, chopped
1 large garlic clove, minced
Eight 1/4-inch thick veal scallops (each about 5 x 4 inches)
Eight 1/8-inch thick slices cooked prosciutto (each about 5 x 4 inches)

1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
2 tablespoons balsamic vinegar

Combine Pecorino Romano cheese, rosemary, capers and garlic in small bowl.
Season with salt and pepper.

Place veal scallops in single layer on work surface.
Sprinkle with salt and pepper.

Place 1 prosciutto slice atop each veal slice.
Sprinkle cheese mixture atop prosciutto, dividing equally.

Fold in long sides, covering 1/2 inch of filling on each side.

Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.

Melt butter with olive oil in heavy large skillet over medium-high heat.

Add veal rolls; saute until brown on all sides, about 4 minutes.

Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 and 1/2 minutes.

Transfer veal to platter.

Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute.

Season sauce to taste with salt and pepper.

Remove toothpicks from veal. Pour sauce over veal and serve. Makes 4 servings.
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