1. Cook butter, breadcrumbs and thyme in a pan until breadcrumbs are lightly browned.
2. Lightly season with salt to taste.
3. Toss together cooled breadcrumb mix with pine nuts, Grana Padano and Pecorino.
4. Lay prosciutto over veal escalope, spread breadcrumb mix over and roll into a roulade.
5. Secure with butcher string and sear in a non-stick pan until brown on all sides
6. Add in tomato sauce and cover with aluminum foil.
7. Blanch cavatelli in a pot of salted boiling water for 10 minutes
8. Remove roulade from tomato sauce and cut to serving portions.
9. Using a piping bag, pipe potato mix onto a baking tray with baking paper.
10. Finish cooking cavatelli in remaining roulade tomato sauce and season to taste
11. Serve cavatelli pasta with portioned roulade and garnish with chopped parsley
Recipe by Chef Clement
