These tender veal rolls are cooked in a rich tomato sauce low and slow in your slow cooker and served with creamy polenta or mashed potato.
Looking for more slow cooker recipes?
Slow cooker veal rolls (involtini) with prosciutto and sage
Prep early then cook it low and slow.
- 6 hrs 40 mins cooking
- Serves 4
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Ingredients
- 8 slices prosciutto (120g)
- 8 veal schnitzels (800g)
- ⅔ cup (130g) drained chargrilled capsicum strips
- 8 large fresh sage leaves
- 1 tablespoon olive oil
- 1 medium brown onion (150g), chopped finely
- 2 cloves garlic, crushed
- ¼ cup (60ml) dry red wine
- 400 grams bottled tomato pasta sauce
Method
- 1Place prosciutto slices on a chopping board; top each slice with a schnitzel. Place capsicum across centre of schnitzels. Top each with a sage leaf. Roll to enclose filling; secure veal rolls with toothpicks or kitchen string.
- 2Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook veal rolls, turning, for 10 minutes or until well browned. Add onion, garlic, wine and sauce. Cook, covered, on low, for 6 hours. Season to taste.
- 3Serve veal rolls with sauce.
Notes
Accompany with soft polenta, cooked pasta, mashed potato or crusty bread, and topped with gremolata and fried sage leaves
Not suitable to freeze.
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