- 3 tablespoons (45 milliliters) olive oil, divided
- 1 cup (240 milliliters) ground pork
- 1 small onion, finely diced
- 1/2 cup (120 milliliters) pine nuts
- 1 cup (240 milliliters) raisins, divided
- 1 teaspoon (5 milliliters) marjoram leaves
- 6 sage leaves, minced
- 1/2 teaspoon (2.5 milliliters) salt
- 1 teaspoon (5 milliliters) ground black pepper
- 1/2 cup (120 milliliters) bread crumbs
- 1 egg, whisked
- 1/4 (60 milliliters) cup milk
- 1/2 cup (120 milliliters) grated parmesan
- 8 veal scaloppini
- 2 tablespoons (30 milliliters) butter
- 2 tablespoons (30 milliliters) flour
- 1 cup (240 milliliters) dry white wine
- 2 cups (480 milliliters) beef stock
- Grated parmesan
- Chopped parsley
- Heat 2 tablespoons (30 milliliters) of olive oil in a skillet over medium heat. Add ground pork and cook until browned. Add diced onions and cook until translucent. Add pine nuts, 1/2 cup (120 milliliters) raisins, marjoram, sage, salt, and black pepper and stir. Cook for five minutes. Remove from heat and add bread crumbs, egg, milk, and grated parmesan. Mix to combine.
- Divide stuffing between pieces of veal, wrap veal around stuffing, then pierce with a toothpick to secure.
- Heat butter and remaining tablespoon of olive oil over medium heat in a new skillet. Season roll-ups with salt and pepper, then cook in skillet until browned. Remove roll-ups from skillet.
- Whisk flour into the liquid remaining in the skillet. Add white wine and stir until no lumps remain. Cook until sauce has reduced and thickened. Add remaining raisins, pour in beef broth, and turn heat down to low. Add seared roll-ups back to skillet for one to two minutes, then remove to a serving plate. Reduce sauce to a thick consistency. Plate roll-ups, drizzle with sauce, garnish with parmesan and chopped parsley, then serve with crusty bread.