Gently fry the garlic in a little oil in a small saucepan until soft. Then add passata and leave to simmer slowly
Salt and pepper the veal escalopes and fry on a medium heat for 1 minute each side
Place the escalopes in an ovenproof tray and ladle passata over them.
Then add slices of parma ham
Slice the mozzerella balls and add on top of the parma ham. Put under a hot oven until brown
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