12thinslices of veal or beef top round(thinly sliced)
12slicesof Prosciutto di Parma*(if large slices cut in 1/2)
1cupof chopped arugula**(also called rocket)
3tablespoonsolive oil
1/4 - 1/2cupflour(34 - 68 grams)
1/3cupdry white wine(78 grams)
12toothpicks
Instructions
On a clean chopping board place 1 slice of beef or veal, on top place a slice of prosciutto and top with 1/2 – 1 tablespoon of aurgula, roll up meat and secure with a toothpick. Continue until all the meat is rolled.
In a small plate add flour, dredge rollups well in the flour one at a time . Over medium high heat, heat a large frying pan with the oil, when oil is hot add meat rollups (sprinkle some flour over the rollups). Cook covered on medium / low heat for 5 minutes (or until browned) turn the rollups over and repeat cooking covered for 5 minutes. Add white wine heat on high until the fumes evaporate, then cover and cook until thickened, approximately another 5 minutes. Serve immediately.
Notes
*When using prosciutto no need to add salt, because the prosciutto is salty enough.**If you don’t like arugula you can always substitute Italian parsley, sage or fresh spinach leaves.