Involtini with artichokes and Marsala jus


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 367 Kcal, 27g Protein, 26g Carbohydrates, 15g Fat


Ingredients

  • Potatoes
  • 600 g waxy potatoes
  • 1 tsp salt
  • 4 dl water
  • 1 tbsp rosemary
  • 1 tbsp olive oil
  • 0.5 tbsp clarified butter
  • 0.5 tsp salt
  • Involtini
  • 50 g cured ham
  • 1 tin artichoke bottom
  • 3 tbsp flat-leaf parsley
  • 40 g grated Parmesan
  • a little pepper
  • 2 pinches salt
  • a little nutmeg
  • 300 g veal piccata
  • 0.25 tsp salt
  • a little pepper
  • 3 tbsp white flour
  • a little clarified butter
  • 0.5 dl veal stock
  • salt and pepper to taste
  • 0.5 dl Marsala wine

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Instructions

  • Potatoes

    Cut the potatoes into approx. 2 cm cubes. Bring the water to the boil, season with salt. Add the potatoes, cook for approx. 5 mins., drain well.
  • Finely chop the rosemary. Heat the olive oil and clarified butter in a non-stick frying pan. Add the potatoes, reduce the heat a little and fry for approx. 10 mins., turning occasionally, until crispy. Stir in the salt and rosemary.
  • Involtini

    Finely chop the cured ham and parsley. Drain the artichoke bottoms well and set 5 aside, chop the rest.
  • In a bowl, mix the chopped artichokes with all the other ingredients up to and including the nutmeg.
  • Beat the meat between two sheets of foil until thin, season on one side, turn.
  • Spread the filling over the unseasoned side of the steaks, roll the steaks up and secure with toothpicks.
  • Place the flour in a shallow dish, toss the involtini in the flour and shake off the excess.
  • Heat the clarified butter in a frying pan. Reduce the heat a little, brown the involtini all over for approx. 5 mins. Remove the meat, cover and set aside.
  • In the same pan, bring the stock and Marsala to the boil, simmer over a medium heat for approx. 5 mins., season.
  • To serve

    Slice the reserved artichoke bottoms, add to the sauce along with the involtini, cover and steep on a low heat for approx. 5 mins. If necessary, strain the jus. Serve the involtini with the Marsala jus and the rosemary potatoes.

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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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