- 55g/2oz Gruyère, grated
- 1 tbsp chopped fresh parsley
- ½ tbsp chopped fresh rosemary
- 1 tsp capers
- 2 tbsp olive oil
- 100g/3½oz veal escalope, battered until ½cm/¼in thickness with a rolling pin
- 1 tbsp olive oil
- 1 tbsp brandy
- 200ml/7¼fl oz red wine
- 55g/2oz butter
- ½ beef stock cube
- 1 tsp capers
- pinch sugar
- salt and freshly ground black pepper
- 55g/2oz butter
- 100g/3½oz cavolo nero, stalks removed, sliced finely
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- For the veal, mix together the cheese, parsely, rosemary, capers and half the olive oil in a bowl. Spoon the mixture onto the veal escalope and roll up into a parcel, securing with toothpicks if necessary.
- Heat the remaining olive oil in an ovenproof frying pan, and fry the stuffed veal for 4-5 minutes, turning regularly until golden-brown on all sides.
- Add the brandy, heat briefly, then set light with a match. Let the flames flare up, then die down. Cook for 3-4 mins longer until most of the liquid has evaporated. (CAUTION: Keep the flames away from the eyes and face. Do not leave unattended.)
- Transfer to the oven and roast for 10 minutes, or until cooked to your liking. Remove from the oven and set the veal aside on a warm plate to rest for 10 minutes.
- Meanwhile, for the red wine sauce, heat all the red wine sauce ingredients in a pan until the volume of liquid has reduced by half. Season, to taste, with salt and freshly ground black pepper.
- For the cavolo nero, heat the butter in a frying pan and fry the cavolo nero for 4-5 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the stuffed veal onto a serving plate. Spoon the cavalo nero alongside and spoon over the sauce.