Involtini
Involtini is a recipe with fresh ingredients in the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 thin veal cutlets 50 g each (cut by a butcher)
- Salt
- Pepper
- 1 bunch spring onions
- 75 g Parmesan
- 100 g Parma ham
- wooden skewer
- 2 tbsp oil
- 1 glass (400 ml) veal stock
- 500 g bell peppers (red, green or yellow)
- 2 tbsp olive oil
- Salt
- Pepper
- handful basil
Instructions
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1.
Lay the veal cutlets between sheets of cling film and gently pound flat with a pan bottom. Season with salt and pepper. Trim, rinse and slice spring onions into finger‑length pieces. Grate parmesan coarsely. Lay Parma ham, parmesan and spring onions on each cutlet, roll up and secure with wooden skewers.
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2.
Heat oil in a large skillet. Brown the rolled cutlets all around. Deglaze with veal stock. Cover and simmer gently for about 15 minutes until cooked through. Remove the involtini. Pour cream into the stock and reduce over high heat just to a lightly creamy consistency. Season with salt and pepper. Return the involtini to the sauce and keep warm.
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3.
Quarter the bell peppers, clean, rinse and cut into pieces. Heat olive oil in a pan. Sauté the peppers for 5 minutes until crisp‑bright. Season with salt and pepper. Sprinkle basil over the pepper mixture, then plate together with the involtini and sauce.
