I've been asked by my wife to prepare veal rolls this evening. I've never prepared them before nor have I ever tasted or seen them to my knowledge. Marzella Hagan (?) has a recipe for this Italian dish in a cookbook that I have. Generally, it includes thin pieces of veal (about 3/8 inch), proscuitto and spinach rolls up tightly and finished with heavy whipping cream. My wife has had a version that also included capers. Has anyone ever tried this dish? Where do the capers go and how much should I use, if any? Any advice would be greatly appreciated as I have been putting this off for too long and must get it right tonight. Thanks.