Mexicans at San Daniele

Preparation:

Preparation: Cut the Gruyère cheese into 1 cm cubes. Gently beat the veal slices with the meat mallet. Spread a slice of ham on each one and place a few pieces of Gruyère in the center of each one. Roll up the meat closing each roll with a toothpick. Flour the rolls thoroughly. Heat the butter in a pan. Brown the rolls on all sides. Salt them, add the wine. When the wine has evaporated, add the broth and cook, covered, for four or five minutes. Remove the rolls from the pan and place them on a hot serving plate. With a spatula scrape the bottom of the pan; add, if necessary, a spoonful or two of broth. Check the salt, pepper, pour on the rolls. Serve immediately. Recommended wine: Bardolino.