Involtini di vitella
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ElanaW's picture
Reviews 0
January 05, 2011
Giuliano Bugialli, The Fine Art of Italian Cooking
The boneless veal cutlets are pounded very thin, so they can be easily rolled up, are stuffed with a mozzarella-prosciutto-parsley mixture. The little "bundles" are then tied and sauteed in olive oil and white wine.

Recipe Summary

Prep Time: 15 Minutes
30 Minutes
3 to 4

Ingredients

Veal Cutlet| Mozzarella Cheese| pancetta| Italian Parsley| Parmigiano| All Purpose Flour| Olive Oil| White Wine| Salt| Black pepper
4
Slice
Veal Cutlet
(4 oz. each)
2
Ounce
Mozzarella Cheese
2
Ounce
pancetta
(in one piece)
5
Italian Parsley
(leaves only)
1/4
Cup
Parmigiano
(freshly grated)
1/4
Cup
All Purpose Flour
2
Tablespoon
Olive Oil
1/2
Cup
White Wine
(dry)
Salt
(to taste)
Black pepper
(to taste)

Directions

  1. 1. Pound the veal slices thin.
  2. 2. Coarsely cut the mozzarella and Pancetta. Coarsely chop the parsley.
  3. 3. Place the veal slices on a board and place one-fourth of the mixture on top of each slice of veal.
  4. 4. Sprinkle with Parmigiano and, if necessary, salt and pepper. (In Italy, mozzarella is unsalted. If the cheese is unsalted, then use the salt and pepper.)
  5. 5. Roll each slice of veal and tie with thread.
  6. 6. Spread the flour on a board. Roll the involtini in the flour to coat them very lightly.
  7. 7. Heat the olive oil in a flameproof casserole. When the oil is warm, place the involtini in the casserole and saute until golden (about 10 minutes).
  8. 8. Sprinkle the veal rolls with a little salt and pepper, then add the wine and let it evaporate very slowly (about 10 to 12 minutes), stirring frequently with a wooden spoon.
  9. 9. Remove the casserole from the heat and allow to rest for 5 minutes.
  10. 10. Remove the thread with scissors and transfer the involtini to a serving dish, pouring a little sauce from the casserole over the top of each one.
  11. 11. Serve hot.
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