Ingredients (4 people):
600 gr. Minced veal
1 egg
1 slice of bread
Nutmeg
rosemary
5 leaves of sage
50 gr. Grated Parmigiano cheese
12 cooked ham
12 thin slices of Scamorza cheese
5 courgettes
1 spring onion
Basil
15 cherry tomatoes
1 teaspoon of sugar
Oregano
Sale
chilli
Extra virgin olive oil
salt
Mix the minced meat with a slice of bread soaked in water, add the egg, Parmigiano, a pinch of salt, and a pinch of nutmeg. Work it very well and let it rest in refrigerator for half an hour. Half an hour later, lay the meat on a sheet of wax paper (should be about 3 cm.) put another sheet of paper on it. Roll it with a rolling pin (or a bottle) to compact the mixture. When ready put it in the fridge for another half hour. In the meanwhile, cut the courgettes into sticks (by removing the inner pulp) and cook them in a pan with the finely chopped onion and two spoons of olive oil. Cook it for 15 minutes, stirring constantly: the courgettes should result crunchy. Now add the basil leaves, salt and pepper. Put the tomatoes in a baking pan with a little ‘oil, a pinch of salt, a teaspoon of sugar, plenty of oregano and bake at 200 degrees for about 1 hour. It ‘s time to remove the meat from the refrigerator: with a knife cut them into squares and create a sandwich stuffed with a slice of cooked ham and a slice of scamorza. When ready cut again in half (triangles are more convenient for cooking!). Let them cook in a pan with olive oil, rosemary and sage, on low heat for 15 minutes. Serve the stuffed veal with courgettes and cherry tomatoes.