Ingredients
12 large slices of proscuitto
6 Quebec grain-fed veal scallopinis 115 to 140g (4 to 5 oz)
Dijon mustard
6 large slices of Havarti cheese
Fresh sage leaves
Salt and pepper
Preparation
To put together the rolls, spread the proscuitto slices out on a wooden cutting board.
Place a scallopini on top of the proscuitto.
Brush with a small quantity of Dijon mustard.
Cover with a slice of cheese, and garnish with sage leaves.
Season with salt and pepper to taste.
Roll carefully and seal with toothpicks. Repeat procedure for the rest of the scallops.
Reserve the rolls on a serving plate.
Preheat the barbecue to medium-high heat. Scrape the grill well, and oil it.
Place the rolls on the grill and cook for about 10 minutes or until the proscuitto is crispy.
Slice the rolls and serve immediately, with buttered beans and ratatouille.
