Ingredients

Servings 4

• 16 veal scaloppine, of about 1.5 oz each
• 1 lb pumpkin, cleaned
• 1 lb chicory
• 1 ¼ oz almonds, sliced
• ½ onion
• all-purpose flour to taste
• 1 ½ oz grated Parmigiano Reggiano cheese
• white wine to taste
• butter to taste
• extra virgin olive oil to taste
• salt and pepper to taste

Preparation

Gently fry the onion in 2 spoonfuls of oil until lightly golden, and then add the pumpkin in slices.
Salt, pepper, and leave to cook over low heat for about 20 minutes, covered.

Mash the pumpkin into a puree and add the grated Parmesan.
Finely chop the chicory, boil it, and toss in a pan containing a dribble of oil with the almonds, and adjust the salt and pepper.

Pair off the slices of veal previously beaten with a meat pounder, and spread the top one with the pumpkin puree and then roll them up.

Dip in the flour, leave to brown with a knob of butter for about 6 minutes, then douse with the wine, allow it to evaporate, cover, and leave to cook for 6-8 minutes more.

Serve on a bed of chicory and almonds.