Involtini are braciole, or cutlets, rolled up around a filling. In this case made primarily from Parmigiano, and these rollups are very nice. To serve 6:
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
- 12 thin slices veal, about a pound in all
- 5 ounces (120 g) Grana Padano, crumbled
- 12 thin slices prosciutto the same size as the cutlets
- Toothpicks
- 1/4 cup each unsalted butter and olive oil
- A small carrot, a 4-inch celery rib, and a small onion, minced
- 1 cup (250 ml) of hot broth or bullion + 1 tablespoon tomato paste
Preparation:
Pound the slices of veal to thin them, then lay some crumbled cheese over each, followed by a slice of prosciutto. Roll the slices of meat up and stick them with toothpicks to hold them together.
Heat the oil and butter, and then they begin to crackle add the minced vegetables. Sauté the vegetables over a gentle flame until the onion is lightly browned, then add the meat. Cook, stirring, until the meat us browned on all sides, then stir in the broth and simmer until the sauce has reduced and thickened, turning the involtini every now and again as they cook.
A wine? A deft Chianti d'Annata.
Yield: 6 servings veal rollups with cheese.
Heat the oil and butter, and then they begin to crackle add the minced vegetables. Sauté the vegetables over a gentle flame until the onion is lightly browned, then add the meat. Cook, stirring, until the meat us browned on all sides, then stir in the broth and simmer until the sauce has reduced and thickened, turning the involtini every now and again as they cook.
A wine? A deft Chianti d'Annata.
Yield: 6 servings veal rollups with cheese.
