Veal involtini in my own way

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Veal involtini in my own way

Veal involtini in my own way


Ingredients
Number of people
-
4
+

Stuffing: 1 tsp parsley, 1 sliver of garlic, 3 tsp grated parmesan cheese, salt, pepper, water.

4 thinly sliced veal slices.

4 slices of pancetta.

20 cl dry white wine.

Oil

Butter.

25 cl of tomato puree

Oregano

Basil

Parsley

Capers.



Preparation 
TOTAL TIME: 40 MIN
Preparation: 10 min
Cooking time: 30 min
Step 1
Prepare the stuffing: mix the parsley, garlic, parmesan, salt and pepper. If necessary, add a little water to form a homogeneous paste.
Step 2
Flatten the veal slices, garnish each with a slice of pancetta and spread with parmesan cheese stuffing. Roll them up and hold them with a toothpick.
Step 3
Brown the rolls over medium heat in a mixture of butter and olive oil.
Step 4
When they are golden, remove them and keep them warm covered with aluminum foil. Deglaze the pan over high heat with the white wine, removing the juices with a spatula. Allow to reduce by 2/3.
Step 5
Add tomato puree, salt, pepper, oregano, basil, capers and heat.
Step 6
Return the rolls to the pan and continue cooking over low heat.
Step 7
Serve sprinkled with parsley.
Author's note
Side dishes include potato cubes fried in oil and butter with fresh rosemary leaves. Be generous with rosemary.

I add my grain of salt



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