Lay veal out on clean surface and place a portion of prosciutto on top of each piece of veal.

Add 1 tablespoon of the breadcrumb-pine nut mixture.

Add mozzarella, roll and secure with skewer.

Place 3 rollatina on each skewer. Brush with olive oil, season with salt and pepper.

Grill 2 to 3 minutes on each side over medium heat. Serve immediately.

In a large sauté pan, add ¼ cup olive oil and sauté chicken until golden brown then add the steak and cook for 2 minutes more. Remove from pan and set aside.

In the same sauté pan, add another ¼ cup olive oil, cook peppers until tender; season with salt and pepper. Add the onions, mushrooms, balsamic vinegar and continue to cook until the onions are translucent.

Add the meats to the sauté pan, mix all the ingredients together, cook for 2 minutes, season with salt and pepper to taste. Serve immediately.

Heat olive oil in medium-size saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes.

Add tomatoes and basil, simmer until thickened, about 20 minutes, stirring occasionally. Season with salt and pepper.

Preheat oven to 350° F.

Peel onions and blanch in boiling salted water; drain. When slightly cool, cut off the top quarter, scoop out the center to make room for the filling.

In a large bowl, add cooked sausage and rice, grated Parmigiano-Reggiano, mozzarella and egg. Season with salt and pepper and mix thoroughly.

Add the meat mixture to the onions, smooth the surface and sprinkle with bread crumbs, parsley, and top with ½ teaspoon butter on each onion.

Add all of the tomato sauce to the bottom of the baking dish. Place stuffed onions in dish and bake for about 20 minutes or until tender. Serve immediately.