Veal involtini

Veal involtini

By
From
Meat
Serves
4 as a main course or 6 as a starter
Photographer
Dean Cambray

This is one of those slightly retro dishes that I really love – probably because it takes me back to my childhood. My nonna used to make involtini for us as a treat, and one of the things I remember most clearly was the way she used to tie them up with cotton threads.

Ingredients

Quantity Ingredient
1kg veal leg meat, cut into 20–30 small scaloppine
salt
freshly ground black pepper
100g butter
1 cup white wine
1 cup veal or chicken stock

Stuffing

Quantity Ingredient
50g green olives, pitted
2 anchovies
2 hard-boiled eggs, whites only
1/2 cup homemade breadcrumbs
1/2 cup parsley, chopped
1 lemon, zested

Method

  1. Put the stuffing ingredients into a food processor and pulse to form moist crumbs.
  2. Lay the veal scaloppine out on your work surface. Season lightly, then place 1 spoonful of the crumb mixture at the end of each slice and shape it into a little log. Roll the veal up and around the filling and secure with toothpicks – or cotton, if you’re feeling adventurous.
  3. Melt the butter in a heavy-based casserole until just sizzling. Add the involtini and sauté for a few minutes until evenly browned. Add the wine and stock to the pan and bring to a gentle simmer. Cook, uncovered, for 1 hour, turning the involtini in the liquid every so often. By the end of the cooking time the liquid will have evaporated and the involtini will be golden brown and slightly sticky.
  4. Serve the involtini with lots of crusty bread for mopping up the juices.
Tags:
Meat
Adrian
Richardson
La
Luna
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