A simply but tasty veal dish. This recipe yields 3 small involtini per portion. Served with salad or vegetables and potatoes it makes a good meal.
Ingredients: Makes 4 portions
6 veal slices
6 slices Parma Ham
1 jar artichoke hearts
40g butter
2 tbsp olive oil
1 cup white wine
12 sage leaves
1 small bunch parsley, chopped
6 garlic cloves
1/2 tbsp lemon juice
salt and pepper
Directions: Pound the veal slices and divide each one into two. On each one lay a slice of Parma ham, a sage leaf, a sprinkle of parsley, and half a clove of garlic. Put an artichoke heart on top, then roll them up and secure with a toothpick. Heat the butter and oil in a pan on medium heat, and fry the involtini. Add salt and pepper to taste, then add the wine. Leave the wine to be absorbed in the covered pan. When the sauce is quite thick and mostly reduced, add the half tablespoon of lemon juice and serve.
This dish is unbelievably quick. From fridge to plate in 10 minutes, and I'm not even joking! Needless to say, its also soo good :) They can even be prepared ahead in the day and refrigerated, then cooked when needed.
A gorgeous main for a Sunday meal or a special occasion. While easy to make, they do take up some time, but they are absolutely delicious. Serve with roast potatoes and some vegetables.
Ingredients:
Makes 8 involtini
4 veal slices
8 slices Parma ham
60g butter
6 tbsp Marsala wine
6 tbsp dry white wine
4 fresh sage leaves, coarsely chopped
some fresh rosemary sprigs
For the filling:
70g Parma ham, chopped
2 whole chicken livers, finely chopped
20g dry breadcrumbs
3 tbsp grated Parmesan cheese
2 tsp parsley, finely chopped
2 eggs, lightly beaten
1/4 tsp grated nutmeg
Salt and pepper to taste
Directions: Soak 4 skewers or some toothpicks in water. Place all the ingredients for the filling in a bowl. Mix well and refrigerate for 15 minutes. Lightly pound the veal slices with a kitchen mallet or a rolling pin. Divide the veal slices in half, so you end up with 8 pieces of veal. Divide the filling between the veal slices, then carefully roll the veal while enclosing the filling. Roll a slice of Parma ham around each veal roll, then thread two veal rolls onto a skewer, or use two toothpicks for each roll. Heat the butter in a large frying pan. Gently fry the veal rolls until they are evenly cooked and golden brown. If you prefer, you can remove the skewers once the filling in the meat has set a bit. Turn occasionally. Remove the veal rolls from the pan and place them on a warmed serving dish. Reserve the juices in the pan. Add the Marsala and the wine to the pan and bring to the boil. Scrape the bottom of the pan clean with a wooden spatula. Add the chopped sage leaves and rosemary. Simmer for 4 minutes or until slightly reduced. Pour the sauce over the rolls and serve immediately.
