Involtini (Italian meat rolls)

Name: Involtini (Italian meat rolls)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3-4 Sage; 8 (à 75 g) thin escalopes of veal; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs (15 g each) Parma ham; 80 g grated parmesan cheese; 2 TABLESPOONS Olive oil; 150 ml Marsala; 200 ml Beef broth (instant); 2 Freezer bag; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3-4 Sage
8 (à 75 g) thin escalopes of veal
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs (15 g each) Parma ham
80 g grated parmesan cheese
2 TABLESPOONS Olive oil
150 ml Marsala
200 ml Beef broth (instant)
2 Freezer bag
7-10 Tbsp wooden skewers

Directions

1
Wash sage, shake dry, pluck leaves from the stems. Wash the meat and dab dry. Place the meat between two freezer bags one after the other and beat it flatter with a meat tenderizer (or a small saucepan with stems).
2
Season with salt and pepper. Cover each slice of meat with 1 slice of ham and 2 sage leaves. Sprinkle with parmesan. Roll up cutlets firmly and fix them with wooden skewers. Heat oil in a pan.
3
Brown the meat well all around. Deglaze with Marsala, bring to the boil and reduce by half. Pour in broth, bring to the boil and braise the rolls for another 15 minutes. Arrange on plates with sauce.
4
Garnish with sage. Ciabatta tastes good with it.