Veal rolls with mushroom sauce

2_06134 VEAL ROLLS with MUSHROOM SAUCE INGREDIENTS for 4 PEOPLE 25 g of dried mushrooms, 800 g of mushrooms soup ready, one teaspoon of beef broth concentrate, 4 leeks, 4 slices of ham, veal scaloppine, 4 4 tbsp breadcrumbs, 80 g Gruyere cheese, butter to grease the dish, saltand pepper.

Rinse the mushrooms, drain and pour the soup in a pot.

Bring to a boil and continue cooking for 10 minutes over medium heat.

Add the mushrooms and the beef broth, stir and let it reduce for 10 minutes, soft focus.

Delete the green part of leeks and rinse.

Put them for 3 minutes in boiling salted water and drain.

Cut the slices of prosciutto in half; place the cutlets between two sheets of plastic wrap and, using a rolling pin, appiattitele.

Cut them in half lengthwise, cover each slice with half a slice of ham and pepper.

Place a piece of Leek at the center of each roll, then roll them up and cover them, fixing them with a toothpick.

Preheat oven to 180° mix the breadcrumbs and grated Gruyère; butter a gratin dish and sprinkle over the rolls.

Cover them with the mushroom sauce, sprinkle them with the mixture of breadcrumbs and Gruyere and cook for 15-20 minutes in a hot oven; then let them Brown for 5 minutes under the grill.

Serve very hot.