Ingredients

4 veal scallops, pounded between 2 sheets of plastic wrap very thin

60g mozzarella, cut into small cubes

12 thin slices prosciutto

¼ cup basil leaves, chopped

sea salt and ground black pepper

2 tablespoons extra virgin olive oil

125 mls (½ cup white wine)

2 vine ripened tomatoes, skin and seeds removed and diced

Method

Place a veal slice on a board and season with salt and pepper. Scatter with ¼ of the basil leaves and mozzarella. Roll tightly and wrap with prosciutto. Skewer with a toothpick (to hold it in place).

Repeat with remaining ingredients. Heat the oil in a heavy based pan and cook the veal for 5 minutes or until golden. Remove and keep warm. Pour wine into the pan and simmer for 1 minute. Add the tomato and warm through. Season to taste. Slice veal and serve with the tomato sauce.

Pinot Noir goes well with this fancy dinner party type dish.