• The perfect dish for an elegant lunch. Veal involtini is a traditional Italian dish, tender and oozing with succulent flavours.

    Veal involtini

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 8 asparagus spears
    • 4 veal escalopes
    • salt and freshly ground black pepper, to taste
    • 4 thin slices ham
    • 4 thin slices soft cheese
    • cake flour, seasoned with salt and freshly ground black pepper
    • 45ml (3 tbsp) butter
    • 15ml (1 tbsp) olive oil
    • 45ml (3 tbsp) dry Marsala

    Instructions

    1

    Wash the asparagus and cut off the woody ends. Blanch in boiling salted water for 3 minutes and drain, reserving 45ml (3 tbsp) of the cooking water.

    2

    Place each veal escalope between two sheets of plastic wrap and pound with a meat mallet to make thin rectangles. Season lightly.

    3

    Cover each piece of veal with a slice of ham, then a slice of cheese. Place 2 asparagus spears top to tail in the middle of the veal and roll up tightly. Tie with kitchen string and roll in the flour to coat.

    4

    Heat 30ml (2 tbsp) of the butter with the oil in a frying pan and fry the rolls over low heat, turning frequently, until golden and tender, about 10 minutes. Transfer to a hot serving dish and keep warm.

    5

    Add the Marsala to the veal pan together with the reserved asparagus water and the remaining butter. Bring to the boil and simmer for 3 – 4 minutes, scraping up the bits from the base of the pan. The juices will reduce and darken.

    6

    Season to taste and serve the sauce spooned over the veal parcels.

    Notes

    To drink: Domaine Giraud Chateauneuf du Pape 2007 (France), with black fruit, liquorice and spice, a seductive match with rich meat dishes.

     

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