Involtini means "little bundles" and if you travel around Italy you will find this recipe in many guises. Traditionally Involtini were made with meat or fish, stuffed with breadcrumbs, pine nuts and currants. You could also use turkey or chicken breast. Difficulty level: Simple Servings: 8 Total Time : 45 min Preparation Time: Cooking Time : 45 min Rest Time :

16 asparagus spears
8 veal cutlets
8 thin slices pistachio Mortadella
8 thin slices Havarti cheese
¾ cup all purpose flour seasoned with salt and pepper
6 tablespoons butter
2 tablespoons olive oil
6 tablespoons dry Marsala
Kitchen string or wooden toothpicks to secure the involtinis

Wash the asparagus and remove the tough ends. Hold each spear at both ends and bend it gently, it will snap at its natural breaking point. Blanch the asparagus in boiling salted water for 3 minutes. Drain, reserving 3 tablespoons of the liquid. Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet to make a 5 x 7 inch rectangle. Season lightly with salt and pepper. Trim both the Mortadella and Bel Paese cheese slices to just a little bit smaller than the veal size.

Cover each piece of veal with a slice of Mortadella and then a slice of Havarti cheese. Place an asparagus spear in the center, running across the shortest width, with the tip slightly overhanging the veal at one end. Place another asparagus spear alongside, but with its tip overhanging on the other end. Roll each veal slice up tightly and tie each end with kitchen string or secure with toothpicks. Roll in the seasoned flour to totally coat the Involtini and dust off any excess.

Heat 3 tablespoons butter with the olive oil in a frying pan. Fry the rolls over low heat for about 10 minutes, turning frequently until golden and tender. Transfer to a hot serving dish and keep warm. Add the Marsala, the reserved asparagus liquid and the remaining butter to the pan and bring quickly to a boil. Simmer for 3 to 4 minutes, scrapping the bits from the bottom of the pan. When the juices diminish and darken, taste the seasoning, then spoon over the veal rolls and serve immediately.  

Do not forget to remove the kitchen string or toothpicks before pouring the sauce over the Involtinis.

911cheferic.com - 604.781.9557 - info@911cheferic.com