• 9 thin pieces of veal escalopes, beat with a meat mallet between two sheets of cling film
  • 200g sliced round pancetta or Mortadella
  • 2 hard boiled egg cut into wedges
  • 300g fresh breadcrumbs
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 clove of garlic, finely minced
  • ½ an onion, chopped
  • 200g beef mince
  • 200g sausage without the casing
  • 2 handful of grated parmesan
  • 50g sultanas soaked in warm water
  • ¼ cup pine nuts, toasted
  • ½ cup Italian parsley, chopped + extra
  • Salt and pepper
  • 200g tomato passata
  • Basil leaves, for garnish


Preheat the oven to 180°C.

To make the stuffing, heat the olive oil in a large sauté pan over a medium heat, add the onions and garlic sauté until soft. Allow to cool slightly.

In a large mixing bowl, combine the mince meat, sausage meat, soaked sultanas, pine nuts, cooled onions and garlic, parsley and 1 handful of parmesan. Season with pepper.

Place a slice of pancetta on the veal escalopes. Portion stuffing and place in the centre of each of piece of pancetta and veal. Place a wedge of egg on top and roll to encase the mince. Fasten with toothpicks or twine.

Combine the breadcrumbs with the extra parsley and a handful parmesan. Roll the parcel in the breadcrumb mixture until coated and press firmly so it sticks well.

Place the passata into a baking dish and then nestle the parcel in the sauce. Drizzle with oil and season with salt. Bake for 30-40 minutes, until cooked.