Roasted Veal Roll with Gorgonzola, Honey and Walnuts

  •  2lb. good quality veal, cut into thin slices, like scaloppini)
  • 6 oz. crumbled gorgonzola blue cheese
  • 2 cups walnuts, crushed but not pulverized – keep the texture
  • 1 shallot
  • 1 cup chestnut honey, acacia honey or any dark honey you can find
  • 8 sage leaves
  • 4 tbsp olive oil
  • ½ cup white wine
  • 1 cup chicken bouillon
  • Salt and pepper

Lay out the veal slices.  Sprinkle with the gorgonzola, walnuts and ground pepper.  Roll the veal and tie into a roulade.  Heat up 2 tbsp. of olive oil in a large skillet until shimmering.  Brown the veal on all sides.  Reduce heat to medium and pour the honey over the roulade, spooning it over several times until nicely caramelized, about 3 minutes.  Sautee the shallot in a La Crueset until soft, about 2 minutes. Transfer the veal mixture into a the La Crueset baking dish.  Pour the wine and bouillon over the veal, cover and bake at 350F 40-45 minutes.  Try a good Cote de Rhone wine with this, like Crozes-Hermitage.