Fig Sage Involtini

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 315 Kcal, 35g Protein, 14g Carbohydrates, 10g Fat


  • 12 thin veal escalope (e.g. flank, approx. 50 g each)
  • 0.75 tsp. salt
  • a little pepper
  • 1 garlic cloves
  • 8 sage leaves
  • 100 g goats milk cream cheese (Chavroux)
  • 1 tbsp. white flour
  • 4 figs
  • oil to fry
  • Port Sauce
  • 2 dl meat bouillon
  • 1 dl red port
  • 1 sprig sage
  • 1 tbsp. butter, soft
  • 1 tbsp. white flour
  • salt and pepper to taste

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  • Pound the steaks to flatten them, season on one side, turn. Crush the garlic, finely chop the sage, combine with the cream cheese, season. Spread the filling over the steaks, loosely roll up and fix with toothpicks. Dust the Involtini with flour. Quarter the figs, fry in a frying pan in hot oil for approx. 2 mins., remove, cover and keep warm. Add a little oil, fry the Involtini in batches over a medium heat for about 6 mins. all over, cover and keep warm.
  • Port Sauce

    Pour the port and stock into the same frying pan, loosen any bits that have stuck to the bottom of the pan, add the sage, reduce the liquid to approx. 200 ml, strain and pour back into the pan. Using a fork, mix the butter and flour well. Bring the reduction to the boil, add the flour & butter in batches, stirring, then gently simmer the sauce for approx. 10 mins., season. Serve everything together.

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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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