Veal Involtini with Asparagus Tips, or Involtini di Vitello con Asparagi: These veal rollups are quick to do and tasty too. To serve 4:
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 4 veal cutlets, about 12 ounces (300 g) in all
- 4 slices cooked ham, 4 ounces (100 g) in all
- 4 slices fontina cheese
- 4 steamed asparagus tips
- Dry white wine
- Salt & pepper to taste
Preparation:
Spread the cutlets out on your work surface, trim away any gristle or membranes they may have, and flatten them out with the flat of a broad-bladed knife, being careful not to tear them. Lay a slice of prosciutto and one of cheese over each, then an asparagus tip. Roll the cutlets up and skewer them with toothpicks to keep them shut.
Heat the butter in a skillet, and when it begins to crackle, add the involtini and cook, turning, until they're browned on all sides. Season to taste with salt and pepper, sprinkle a half cup of wine into the skillet, and cook over a brisk flame, turning the involtini, until the wine is evaporated. Cook for another couple of minutes more, and serve, with the accompaniment of choice (a green salad would be nice), spooning the drippings over the involtini.
The wine? A light red, for example a Bardolino.
Heat the butter in a skillet, and when it begins to crackle, add the involtini and cook, turning, until they're browned on all sides. Season to taste with salt and pepper, sprinkle a half cup of wine into the skillet, and cook over a brisk flame, turning the involtini, until the wine is evaporated. Cook for another couple of minutes more, and serve, with the accompaniment of choice (a green salad would be nice), spooning the drippings over the involtini.
The wine? A light red, for example a Bardolino.
