Italian Offal  & Veal Recipes - Italian Veal Rolls (Involtini di Vitello all' Italiana) Recipe

Ingredients

• 450 g/1lb veal, cut into 8 thin slices

• 15 ml/1 tbsp mustard

• 4 thin slices cooked ham

• 100 g/4 oz Mozzarella, cut into

• 8 sticks 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp olive oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 100 g/4 oz mushrooms, chopped

• 450 g/1lb tomatoes, skinned, seeded and chopped

• 60 ml/4 tbsp beef or chicken stock

• 5 ml/1 tsp chopped fresh oregano

• 1 bay leaf

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped fresh sage

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Method:

1. Place the veal pieces between 2 sheets of greaseproof (waxed) paper and pound with a rolling pin to flatten.

2. Cover each with mustard and a ham slice. Place a cheese stick at one end of the veal and ham and roll up. Tie the rolls at both ends with fine string.

3. Heat the butter and oil in a large frying pan and cook the veal rolls for 5-6 minutes to brown all over.

4. Remove the rolls and place in an ovenproof dish. Fry (sauté) the onion and garlic in the oil and butter for 5 minutes until the onion is soft.

5. Stir in the mushrooms and cook for 3 minutes. Add the tomatoes. Stir in the remaining ingredients except the sage, seasoning to taste.

6. Bring to the boil, lower the heat and allow to simmer for 5 minutes, stirring occasionally.

7. Pour the sauce over the veal and cook in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes.

8. Discard the bay leaf before serving, and sprinkle with the chopped sage.