Veal Involtini

A gorgeous main for a Sunday meal or a special occasion. While easy to make, they do take up some time, but they are absolutely delicious. Serve with roast potatoes and some vegetables. 

Ingredients:

Makes 8 involtini

• 4 veal slices
• 8 slices Parma ham
• 60g butter
• 6 tbsp Marsala wine
• 6 tbsp dry white wine
• 4 fresh sage leaves, coarsely chopped
• some fresh rosemary sprigs

For the filling: 

• 70g Parma ham, chopped
• 2 whole chicken livers, finely chopped
• 20g dry breadcrumbs
• 3 tbsp grated Parmesan cheese
• 2 tsp parsley, finely chopped
• 2 eggs, lightly beaten
• 1/4 tsp grated nutmeg
• Salt and pepper to taste

Directions:
Soak 4 skewers or some toothpicks in water. Place all the ingredients for the filling in a bowl. Mix well and refrigerate for 15 minutes. 

Lightly pound the veal slices with a kitchen mallet or a rolling pin. Divide the veal slices in half, so you end up with 8 pieces of veal. Divide the filling between the veal slices, then carefully roll the veal while enclosing the filling. Roll a slice of Parma ham around each veal roll, then thread two veal rolls onto a skewer, or use two toothpicks for each roll. 

Heat the butter in a large frying pan. Gently fry the veal rolls until they are evenly cooked and golden brown. If you prefer, you can remove the skewers once the filling in the meat has set a bit. Turn occasionally. Remove the veal rolls from the pan and place them on a warmed serving dish. Reserve the juices in the pan. Add the Marsala and the wine to the pan and bring to the boil. Scrape the bottom of the pan clean with a wooden spatula. Add the chopped sage leaves and rosemary. Simmer for 4 minutes or until slightly reduced. Pour the sauce over the rolls and serve immediately.