8 beef slices, thin
1/2 cup dry red wine (Merlot in this case)
Italian 00 flour to dredge
chicken broth, warm
rosemary and sage
Pound meat, if needed, then layer ham and cheese, fold (or roll if your meat slice is big enough), secure with a toothpick and dredge in flour.
Warm up olive oil in a non-stick skillet, sear pockets on both sides and pour wine.
When wine is evaporated, add rosemary, sage and a couple ladles of chicken broth; cover with a lid and lower hear to medium. Cook for about 10-15 minutes.
Serve with sauteed vegetables or a green salad.
- I didn't calculate quantities because a lot depends on the size of slices.
- You'll notice that your cheese will slid out of the meat: you didn't do anything wrong, it's the way it is.
- You can cook peas of mushrooms with the pockets, making it more complete.