I remember Nonna making "Involtini di carne" for dinner in a white or tomato sauce once a week with a vegetables on the side and fresh bread on the table to make "scarpetta" from the beautiful sauce.
They are very easy to prepare and quick to cook in only 5/10 min. Fancy and super tasty, the ingredients you need are few and simple. The most important thing is the meat cut, the slices need to be thin to ensure that the rolls cook quickly and evenly. For the type of meat, veal is best suggested with a white sauce but beef also too. This because veal cooks quicker and is more tender than beef. The slices of meat are rolled with three ingredients inside: bacon or ham, Emmental cheese and a sage leaf.
Accompanied with vegetables and bread, this recipe is perfect for everyday lunch or dinner as second or single dish for all family members. Here is my recipe!
Serving 3-4 people
INGREDIENTS:
400g Veal (8 thin slices)
100g Emmental (8 thin slices)
100g Ham (8 thin slices)
1 glass of white wine
flour
sage
salt & black pepper
extra virgin of olive oil
8 toothpicks
Beat the slices of veal with the help of a meat mallet (or you may ask your butcher to do that for you), covering them with baking paper so as not to break the fibers. Hit them with a firm hand but without tearing the pulp.
On a cutting board, spread a layer of flour than place the thin veal slices on top. Start to layer them first with one ham slice then with one of emmental and one sage leaf. Roll them tight and close well with a toothpick, from side to side.
Prepare a large pan, with a drizzle of extra virgin olive oil, a few sage leaves and a garlic clove over a medium/high heat. When the garlic start to fry add the veal rolls and when the meat becomes golden brown on both sides (this should take around 4/5 min) add the wine, salt and black pepper to your taste. Remove the garlic. Once the wine has evaporated, cover with the lid and cook on a low heat for about 10 min. Remove the lid as this should be ready by now or once the sauce begins to thicken becoming creamy, you can remove from the heat.
Serve right away with the creamy gravy sauce that formed during cooking. You will, also, notice some of the cheese filling out during the cooking, this makes a perfect "scarpetta" bread. Yum!!
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