8 thin slices prosciutto
8 pieces veal scaloppine, about 450g
225 g soft goat cheese
1 tsp pepper
24 to 32 fresh basil leaves
- Arrange prosciutto slices on work surface; top each with 1 of the veal pieces, matching edges as closely as possible. Spread goat cheese evenly over veal; sprinkle with pepper. Arrange 3 or 4 basil leaves in a single layer on top; starting at 1 short end, roll up. Thread each roll diagonally onto 2 soaked wooden toothpicks.
- Grill, covered on greased grill over medium high heat, turning once, until just a hint of ink remains inside veal and edges of prosciutto are crisp, about 1 minutes.
- To serve, cut rolls in half between toothpicks.