Paupiettes (Provençal Veal Rolls)

Total time: 70 minutes
    Thinly sliced veal or beef, rolled around a variety of stuffings are found all around the Mediterranean.  These, with dry-cured ham and olives, are typical of Provençal.  The meat should be between 1/16th and 1/4th inch thick (.4cm). It's best if you can have the butcher slice it.  Or buy veal scallops and pound them thinner if needed.

 Ingredients:

• 4 thin slices veal, app: 3 1/2 X 6 X 1/16th inches  (8 X 15 X .4cm),  about 8oz (250gr) total weight
• 2 slices Prosciutto, cut in half to fit the veal
• 1/4 cup black, dry-cured or Greek olives
• 1.5 - 2oz (45gr) spinach leaves
• 1 tbs olive oil
• 1 cup (8oz, 240ml) white wine
• 2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water

 Instructions:

• Roughly chop the olives.
• Lay the veal slices flat.  Pound to make thinner if needed.
• Lay 1 slice of Prosciutto on top of each slice of veal.
• Put a layer of spinach leaves on top of the Prosciutto.
• Divide the olives and place on half of each parcel. They'll spread themselves out as you roll. 
• Starting from the narrow end (where the olives are) roll the parcels up, keeping them as tight as reasonable. 
• Tie securely with kitchen string.
• Heat oil in small, heavy pot or skillet. Add the veal rolls and brown lightly on all sides.
• Pour in the wine, reduce heat, cover and simmer for 1 hour.
• To finish: Dissolve cornstarch in water.
• Remove veal rolls to a small platter and carefully remove string.
• Increase heat under sauce. Add cornstarch, stirring until clear and thickened. Spoon over rolls and serve.

Note:  I didn't have kitchen string and discovered unflavored dental floss works great.