Involtini di vitella

by: ElanaW

Reviews 0

Posted: January 05, 2011

Recipe Credits: 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

Cooking Time: 30 Minutes

Servings: 3 to 4

Ingredients

Slice

Veal Cutlet

(4 oz. each)

Ounce

Mozzarella Cheese

Ounce

pancetta

(in one piece)

Italian Parsley

(leaves only)

1/4

Cup

Parmigiano

(freshly grated)

1/4

Cup

All Purpose Flour

Tablespoon

Olive Oil

1/2

Cup

White Wine

(dry)

Salt

(to taste)

Black pepper

(to taste)

Directions

1. Pound the veal slices thin.
2. Coarsely cut the mozzarella and Pancetta. Coarsely chop the parsley.
3. Place the veal slices on a board and place one-fourth of the mixture on top of each slice of veal.
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. Roll each slice of veal and tie with thread.
6. Spread the flour on a board. Roll the involtini in the flour to coat them very lightly.
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. 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. Remove the casserole from the heat and allow to rest for 5 minutes.
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. Serve hot.