Zuppa Ai Rotolini Di Vitello (Soup with Veal Rolls)

For Zuppa ai rotolini di vitello, wash the asparagus, peel the lower third, cut off the ends and cut the spears into bite-sized pieces.

Peel and finely chop the shallots. Wash, clean and peel the carrots and cut them into slices. Divide the ham into 4 pieces each.

Wash the cutlets, pat dry, cut each into 4 pieces and plate all the meat pieces 3-4 mm thin. Then sprinkle with salt and pepper and spread with cream cheese.

Top each piece of meat with a piece of prosciutto and a washed sage leaf, roll up and cut each roll in half.

Fix the meat rolls with a toothpick, fry quickly all around in 1 tablespoon of oil. Sauté the shallots in the remaining oil, add the carrots and sauté.

Mix in the asparagus and pour in the soup. Add salt and pepper and cook the vegetables in 5-7 minutes until al dente. Place the meat rolls in the soup, let them stand for a short time and serve the Zuppa ai rotolini di vitello garnished with sage.

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