Veal pockets with grana and cured ham

Ingredients

• 12 cuts of lamb (from the breed scottona), prepared by the butcher
• 100 g of grated Parmesan cheese
• a few slices of cured ham
• 20 grams of butter
• 1 tablespoon of olive oil
• 2 cloves of garlic
• A pinch of pepper
• a few sprigs of rosemary
• 10 cl of full-bodied red wine
• 1 tablespoon of cornstarch (or potato starch)
• 1 drop of tomato concentrate

Lightly oil a non-stick frying pan and heat it over medium heat until the oil is hot but not smoking. Turn off the heat, wait for about two minutes, then remove any excess oil with paper towels, ensuring that no plastic residue remains on the hot frying pan.

Place the frying pan back on the stove. Once it’s hot, take the slices and cook them on both sides, placing them on a plate as you go. They should lose their red color and remain slightly undercooked.

Prepare finely grated Parmesan or Grana Padano cheese (not overly aged, maximum 24 months) using a grater or a truffle shaver.

Arrange the ingredients on a board or platter: alternate layers of meat, grated Parmesan cheese, another layer of meat, and then some prosciutto. Continue in this manner, finishing with a final layer of meat.

In a suitable frying pan, melt the butter with a drizzle of olive oil, chopped garlic (one large clove per serving), a pinch of pepper, and a few sprigs of rosemary. Brown lightly, then quickly remove the garlic and herbs.

Deglaze with the red wine. Add the cornstarch, stirring constantly as the wine reduces, then whisk in a small amount of tomato paste into the resulting liquid.

Finish cooking the patties by pouring the sauce, which should still be quite liquid, into the frying pan over medium heat. You can also use the microwave (2 minutes on high power) or the oven at 150-160 °C (10 minutes). Allow about 5-6 minutes in the frying pan.

Serve on hot plates with freshly fried French fries, roasted or baked potatoes, or gratinated cabbage, arranging the toppings around and the sauce on top.