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1 (2 lb. 3 oz.) can imported tomatoes (4 c.)
8 slices scaloppine of veal (1 1/4 lbs.)
1/4 tsp. finely chopped rosemary
Salt, pepper
1/4 lb. whole milk Mozzarella cheese (well chilled)
2 tbsp. olive oil
2 cloves garlic, peeled and finely minced
1/4 c. dry white wine
3 tbsp. finely chopped parsley
1/4 c. freshly grated Parmesan cheese

Place tomatoes in heavy saucepan. Squash whole tomatoes with hands. Bring to a boil. Let cook until thickened and reduced to 3 cups.

Pound veal lightly. Place slices on flat surface, sprinkle with rosemary, salt and pepper (to taste).

Cut Mozzarella into 8 thin "fingers". (The cheese cuts and cooks better if partially frozen.)

Place one "finger" in center of each veal slice. Fold over edges, then roll envelope fashion to enclose cheese. Secure with toothpick or string.

Preheat oven to 400 degrees. Heat oil in heavy skillet. Add veal rolls and brown quickly, evenly (about 4 minutes). Remove toothpick or string. Transfer to baking dish.

Add garlic to skillet and cook briefly. Add wine and stir to dissolve brown particles that stick to skillet bottom. Add cooked-down tomatoes, salt and pepper. Cook 5 minutes. Add parsley. Pour tomato sauce over veal rolls and sprinkle with Parmesan cheese. Bake 10-15 minutes until piping hot. Serves 4.

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