Involtini di vitello (veal rolls)


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 275 Kcal, 37g Protein, 3g Carbohydrates, 12g Fat


Ingredients

  • Involtini
  • 12 veal steaks (e.g. flank, approx. 50 g each)
  • 150 g soft goats' cheese (Chavroux)
  • 12 basil leaves
  • 2 pinches salt
  • 1 garlic clove
  • a little pepper
  • Fry
  • olive oil, for frying
  • 0.5 tsp salt
  • a little pepper
  • Sauce
  • 1 dl white wine
  • 1 sachet saffron
  • some saffron threads
  • 2 dl meat bouillon
  • 0.5 tbsp butter, soft
  • 0.5 tbsp white flour
  • salt and pepper to taste

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Instructions

  • Involtini

    Pound the steaks until slightly flattened, place 1 basil leaf on each steak. Mix the cream cheese with the pressed garlic, season and spread the mixture over the steaks, roll them up and secure with a toothpick.
  • Fry

    Heat the oil in a frying pan, fry the Involtini in batches over a medium heat for approx. 5 mins. all over, remove from the pan, season and keep warm.
  • Sauce

    Wipe the cooking fat from the pan, add the wine, stock and saffron, bring to the boil then reduce the heat. Mix the butter and flour, add them to the pan while stirring, simmer for approx. 5 mins. Return the Involtini to the pan, heat gently, season the sauce.
  • Serve with:

    Polenta.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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