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Involtini di vitello (veal rolls)
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 275
  • Fat about 12g
  • Carbohydrates about 3g
  • Protein about 37g
This is needed
This is needed for 4 people
  • 12 basil leaves
  • 12 veal steaks (e.g. flank, approx. 50 g each)
  • 150 g soft goats' cheese (Chavroux)
  • a little pepper
  • 2 pinches salt
  • 1 garlic clove
  • olive oil for frying
  • 0.5 tsp salt
  • a little pepper
  • 1 dl white wine
  • 2 dl meat bouillon
  • 1 sachet saffron
  • 0.5 tbsp white flour
  • 0.5 tbsp butter, soft
  • some saffron threads
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Pound the steaks until slightly flattened, place 1 basil leaf on each steak. Mix the cream cheese with the pressed garlic, season and spread the mixture over the steaks, roll them up and secure with a toothpick.
Heat the oil in a frying pan, fry the Involtini in batches over a medium heat for approx. 5 mins. all over, remove from the pan, season and keep warm.
Wipe the cooking fat from the pan, add the wine, stock and saffron, bring to the boil then reduce the heat. Mix the butter and flour, add them to the pan while stirring, simmer for approx. 5 mins. Return the Involtini to the pan, heat gently, season the sauce.

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