Trim the outer leaves from the radicchio and cut each head in half lengthways. Lightly spray oil
in a large non-stick pan and fry the radicchio over a medium heat until lightly browned all over,
3-4 minutes. Season with salt and freshly ground black pepper and add 2 teaspoons of balsamic
vinegar. Turn to coat. then remove from the pan.
Season the veal on both sides with salt and pepper and sprinkle parmesan cheese over one side.
With the parmesan on the inside, wrap a slice of veal around the middle of each radicchio half.
securing it in place with a toothpick.
Wipe the pan out with a paper towel. Lightly spray with oil and add the veal rolls. Brown
quickly over medium-high heat. turning often. Add the remaining balsamic vinegar, cook for 5-6
seconds and remove from the heat. Turn the rolls to coat. Serve with the pan juices spooned over
the top, accompanied by your favourite mash.