Involtini with prosciutto

Meat & Poultry

• Veal scaloppine, thinly sliced – 8 pieces (800 g)
• Prosciutto – 8 slices (100 g)

Dairy & Eggs

• Fontina cheese, cut into slices – 1 triangle (100 g)

Fats & Oils

• Olive oil – as needed
• Olive oil – as needed

Herbs & Spices

• Salt – 5 g
• Pepper – 1 g
• Basil, fresh, leaves only, washed and dried – 16 large leaves (24 g)