Involtini di vitello/Veal’s rolls with cheese and ham
INGREDIENTS (x 8 persons):
- - 600 g thin veal cutlets
- - 100 g of Parma or S. Daniele ham, very thinly cut into slices
- - 100 g of Italian Montasio cheese
- - 3 tablespoons of not salty butter
- - extra virgin olive oil
- - a handful of sage leaves
- - 3 glasses of dry white wine
- - non raising plain flour ‘00’ (to coat the veal rolls)
- - wooden toothpicks
WHAT TO DO:
- 1. Firstly, hammer the veal cutlets into thin slices and then cut them in stripes of about 5 cm in size and 10 cm in length.
- 2. Slice the Montasio cheese thinly and cut the ham in small pieces. Place some cheese and ham on each veal stripe.
- 3. Then carefully roll the stripe and fix it with one or two toothpicks.
- 4. In a soup plate, pour some flour and ‘coat’ the veal rolls. Make sure the flour properly covers them.
- 5. In a deep saucepan melt 3 tablespoons of butter together with some olive oil and the sage leaves. Then sear the veal rolls – without any salt – on all sides. It will take few minutes to get them ready properly.
- 6. Add the wine. Keep on frying rolls at high heat , mainly to dry up the wine and to get the sauce up to a creamy one.
- Serve it immediately.
TIPS & TRICKS:
- - If you do not find the Italian Montasio cheese, you can substitute it with a medium Italian Pecorino cheese, a Cheddar cheese (not mature), or a Spanish Manchego.
- - You should be able to find the ham – already sliced – in your local shops. It comes out nice if you use the smoked ham instead of the plain one as it gives an extra hint to your final taste.