Recipe By:        Joe Borrello, author of RECIPES FROM GOLD MEDAL WINERIES
Serving Size:     4

Categories:       Meats  

Amount            Measure           Ingredient         Preparation Method
1                      pound              veal scaloppine or cutlet
4                      ounces              prosciutto         thinly sliced
4                      ounces              dried cherries or sun-dried tomatoes    
2/3                   cup                   crumbled Gorgonzola
1/2                   teaspoon          ground sage     
1/4                   cup                   walnuts finely chopped
2                      tablespoons      extra virgin olive oil      
1                      cup                   dry white wine 
                        salt and pepper to taste

 
Place each veal scaloppine or cutlet between two pieces of plastic wrap.  Using a food mallet, pound until about 1/4 inch thick.  Remove the plastic wrap and place the flattened pieces on a clean work surface.
Top each piece of meat with 1-ounce of prosciutto, about one ounce of dried cherries or tomatoes, 1/4 of the crumbled Gorgonzola (Italian blue cheese), 1/8 teaspoon of sage and a fourth of the chopped walnuts.
Roll up the veal pieces with the toppings and wrap tightly in plastic wrap.  Refrigerate the newly-created spiedini rolls for at least 1 hour.
When ready to prepare, remove the plastic wrap from the veal spiedini and secure with toothpicks.  Sprinkle with salt and pepper. 
In a large skillet heat oil until hot.  Add spiedini and brown on all sides.  Turn frequently.  Add wine and simmer covered for 5 to 7 minutes, depending on the thickness of the spiedini rolls.
Remove spiedini rolls to a clean cutting board and cover with foil to keep warm.
Reduce wine to half over medium-high heat.  Strain into a glass bowl.
Slice each spiedini vertically into 1/4 to 1/2 inch slices.  Place slices, slightly overlapping each other, on individual dishes. Drizzle with wine sauce and serve.

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Notes:  A delicious, full-flavored entree accompanied by Risotto al Limone or light pasta dish.  Don't forget a glass of Great Lakes or Italian Pinot Gris, Chardonnay or Merlot.

Per serving (excluding unknown items): 347 Calories; 24g Fat (64% calories from fat); 29g Protein; 2g Carbohydrate; 98mg Cholesterol; 1093mg Sodium