12 thin veal scallops (about 2 lbs.), cut into 4-inch squares
salt and pepper, to taste
1 medium onion, thinly sliced
3 cloves garlic, chopped
garlic powder, for sprinkling
12 sticks (about 1/4 lb.) fontina cheese
12 thin slices prosciutto
12 fresh sage leaves
1/4 cup butter
1/2 lb. egg noodles, cooked

Season each veal scallop lightly with garlic powder and salt and pepper.

On each slice, place a cheese stick, prosciutto and a large leaf of fresh sage.

Roll up each scallop and tie with cotton butcher's string or secure with small skewers.

Melt butter over medium heat in skillet. Brown the meat rolls on all sides, with onions and garlic, about 6 to 8 minutes or until golden brown, turning frequently.

Transfer to a heated serving dish. Remove string or skewers.

Stir wine into skillet, scraping up the brown bits (or fond) from the bottom. Bring to a boil and pour the pan sauce over the veal rolls.

Serve with hot buttered noodles.

Serves 4 to 6.

Submitted by: CM