veal and pancetta rolls

messicani di vitello con pancetta

Serves 8



Preheat oven to 350°. 

In a skillet, sauté zucchini in 1 tablespoon oil, 4 to 5 minutes. In a food processor, combine bread with pancetta, egg and cheese. Pulse until a paste forms. Fold in zucchini, and season with salt and pepper. 

Pound veal to ¼-inch thickness, and season with salt and pepper. Spread filling on veal pieces, and roll into bundles. Secure with toothpicks, and place in a baking dish with shallots, mushrooms, peas, wine, remaining 1 tablespoon oil, salt and pepper. Cover, and bake for 40 minutes. Remove to a platter. Top with parsley, and serve with cooking juices.