Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes To Cook At Home
Makes 6 servings
Step 1: In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic, and salt and pepper to taste. Add the egg and mix well to blend.
Step 2: Divide mixture into 12 equal portions. Spread the mixture onto 1 side of each of the 12 veal pieces, leaving a 1/2-inch perimeter uncovered on each.
Step 3: Roll each piece of veal tightly and bind with butcher's twine to ensure that filling stays intact. Season the veal with salt and pepper.
Step 4: In a large casserole or Dutch oven, heat the olive oil until almost smoking. Sear the veal rolls, remove when brown.
Step 5: Add the onion and saute 2 minutes. Add the pancetta, tomatoes and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits.
Step 6: Reduce to a simmer and add the veal. Cover tightly and allow to braise for 1 hour. Allow to rest 10 minutes before serving with sauce