Milanese Veal Involtini, or Involtini di Vitello alla Milanese: According to Adriano De Carlo, the general population of Lomabrdia has enjoyed meat for centuries, and this is, he says, a mark of civilization, not mere ostentation of wealth. To be frank I have my doubts; the poor of Lombardia, like those of the rest of the North, survived mainly on Polenta until well into this century. I do agree with him, however, when he says...
Prep Time: 35 minutes
Cook Time: 35 minutes
Ingredients:
- 2 ounces (60 g) veal scallops
- 2/3 cup (30 g) freshly grated Parmigiano or Grana Padano
- 1/2 cup bread crumbs
- 3 chicken livers
- 2 egg yolks
- A small bunch parsley. minced
- Sage
- Unsalted butter
- A little beef broth
- Salt and pepper
- Freshly grated nutmeg
- Wooden Toothpicks
Preparation:
...that culinary fashions follow one another like waves, while those who follow the fashions accuse those who prefer regional cuisines of immobility. Rather than immobility, I would say the regional cuisines display continuity, and add that when the current fashion is long forgotten, people will still be enjoying the traditional dishes. For example, these involtini.
To serve 4:
Thinly slice the veal and gently flatten the slices with the flat of your knife. Take the chicken livers, and combine them with the prosciutto fat, leftover bits of veal, parsley, bread crumbs, a pinch of nutmeg, and salt and pepper; mince well, add the yolks, and mix thoroughly. Spread the filling over the slices of veal and roll them up, using a couple of toothpicks to hold each involtino shut. Putter a skillet large enough to hold all the involtini in a single layer and sauté them over a gently flame, turning them carefully. To keep them from drying out, sprinkle them with broth throughout their cooking; serve them hot, with their drippings.
To serve 4:
Thinly slice the veal and gently flatten the slices with the flat of your knife. Take the chicken livers, and combine them with the prosciutto fat, leftover bits of veal, parsley, bread crumbs, a pinch of nutmeg, and salt and pepper; mince well, add the yolks, and mix thoroughly. Spread the filling over the slices of veal and roll them up, using a couple of toothpicks to hold each involtino shut. Putter a skillet large enough to hold all the involtini in a single layer and sauté them over a gently flame, turning them carefully. To keep them from drying out, sprinkle them with broth throughout their cooking; serve them hot, with their drippings.
