Stuffed Veal Rolls

Wash and clean the spring onions and cut into fine rings. Peel garlic and chop finely. Wash and dry the herbs. Pluck and chop finely. Wash and dry the lemon, finely grate the peel and squeeze out the juice. Finely chop the olives. Mix all these ingredients and knead with the gorgonzola and breadcrumbs with a fork. Flatten meat slightly with the heel of your hand, cut each cutlet in half and spread with gorgonzola mixture. Roll up, pin with toothpicks and season with salt and pepper. Heat the oil and fry the rolls thoroughly on all sides. Add veal stock, wine, 1 tablespoon lemon juice and 50 ml water, cover and simmer over low heat for about 10 minutes. Wash and chop the tomatoes. Remove the rolls from the sauce and keep warm. Add tomatoes and mascarpone to the sauce, reduce slightly and season to taste. Serve with the rolls.

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