Involtini di vitello

Name: Involtini di vitello
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Mozzarella; 8 discs Parma ham; 8 thin veal cutlets (à approx. 75 g); 80 g Basil pesto (glass); 4 Shallots; 1 Organic Lemon; 15 g fresh bay leaves; 1 small eggplant (200-250 g); 7-10 Tbsp some + 2 tablespoons oil; 7-10 Tbsp salt, pepper; 8 wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Mozzarella
8 discs Parma ham
8 thin veal cutlets (à approx. 75 g)
80 g Basil pesto (glass)
4 Shallots
1 Organic Lemon
15 g fresh bay leaves
1 small eggplant (200-250 g)
7-10 Tbsp some + 2 tablespoons oil
7-10 Tbsp salt, pepper
8 wooden skewers

Directions

1
Cut mozzarella into 16 strips. Cut the ham in half. Dab schnitzel dry, cut in half and spread with pesto. Cover each cutlet with 1 half of ham and 1 mozzarella strip. Roll up schnitzel.
2
Peel and halve the shallots. Wash lemon hot, dab dry and cut into slices. Wash bay leaves and dab dry. Wash, clean and cut the aubergine into pieces. Oil the wooden skewers.
3
Place veal rolls, pieces of aubergine, shallots, bay leaf and lemon wedges alternately on the wooden skewers.
4
Heat 2 tablespoons of oil in a frying pan (e.g. a grill pan). Turn the skewers in portions for 4-5 minutes