Ingredients:
1 lb.sweet Italian sausage, loose
2 tsp. oregano, fresh chopped
2 tsp. marjoram, fresh chopped
2 tsp. thyme, fresh chopped
2 tsp. tarragon, fresh chopped
4 oz. Doux de Montagne®, diced
1 lb. veal scaloppini, flattened
1/4 cup olive oil
2 tsp. salt
1 tsp. black pepper
2 oz. Doux de Montagne®, sliced
(4 slices)
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Preparation:
Preheat oven to 350°F.
Mix sausage, herbs and diced cheese together. Wrap a small amount of filling in each scaloppini and secure with string. Left over filling will freeze well. Heat 2 tablespoons of oil in a large skillet.
Season veal bundles with salt and pepper and place 2 or 3 in pan at a time. Cook on all sides until well browned. Transfer to oven-proof pan and bake for 20 minutes. Remove from oven and remove string. Arrange in baking dish and cover with cheese slices. Bake until cheese is melted.
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