Involtini
easy
35 mins
35 mins
Ingredients
- 1/2 bunch Spring onions
- 1 Garlic clove
- 1/2 bunch flat leaf parsley
- 50 g green olives (without stone)
- 8 (each 80 g) thin slices of veal escalope
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Chili Flakes
- 2 TABLESPOONS Flour
- 5 TABLESPOONS Olive oil
- 150 ml dry white wine
- 200 ml Veal stock (from the glass)
- 100 g Rocket
- 100 g Radicchio salad
- 125 g Picking salad
- 3 TABLESPOONS Vinegar
- 7-10 Tbsp Sugar
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Lemon wedges and parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean, wash and finely dice the spring onions. Peel garlic and chop finely Wash parsley, pluck leaves from stalks and chop coarsely. Coarsely chop the olives. Wash the meat and dab dry.
- 2
Season with salt and pepper. Mix olives, spring onions, parsley and chili. Spread the herb mixture over the meat, roll up and pin. Put the flour on a plate. Roll the meat rolls in it.
- 3
Heat 3 tablespoons of oil in a frying pan. Brown the rolls all around. Add wine and stock, bring to the boil, cover and stew for about 10 minutes. Clean and wash the rocket, radicchio and picking salad and pluck into pieces.
- 4
Mix vinegar, salt, sugar and pepper. Add 2 tablespoons of oil. Mix the salad with the marinade. Mix starch in a little water. Remove the rolls. Thicken the roast stock with starch and bring to the boil.
- 5
Season to taste with salt, pepper and lemon juice. Arrange involtini and salad on plates. Garnish with lemon pieces and parsley. Serve with baguette bread.
Nutrition Facts
360 kcal
12 g
16 g
37 g
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