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Involtini with artichokes and Marsala jus
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 367
  • Fat about 15g
  • Carbohydrates about 26g
  • Protein about 27g
This is needed
This is needed for 4 people
  • 600 g waxy potatoes
  • 1 tsp salt
  • 4 dl water
  • 1 tbsp rosemary
  • 1 tbsp olive oil
  • 0.5 tbsp clarified butter
  • 0.5 tsp salt
  • 50 g cured ham
  • 1 tin artichoke bottom
  • 3 tbsp flat-leaf parsley
  • 40 g grated Parmesan
  • a little pepper
  • 2 pinches salt
  • a little nutmeg
  • 300 g veal piccata
  • 0.25 tsp salt
  • a little pepper
  • 3 tbsp white flour
  • a little clarified butter
  • 0.5 dl veal stock
  • salt and pepper to taste
  • 0.5 dl Marsala wine
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And that's how it's done
And that's how it's done
Cut the potatoes into approx. 2 cm cubes. Bring the water to the boil, season with salt. Add the potatoes, cook for approx. 5 mins., drain well.
Finely chop the rosemary. Heat the olive oil and clarified butter in a non-stick frying pan. Add the potatoes, reduce the heat a little and fry for approx. 10 mins., turning occasionally, until crispy. Stir in the salt and rosemary.
Finely chop the cured ham and parsley. Drain the artichoke bottoms well and set 5 aside, chop the rest.
In a bowl, mix the chopped artichokes with all the other ingredients up to and including the nutmeg.
Beat the meat between two sheets of foil until thin, season on one side, turn.
Spread the filling over the unseasoned side of the steaks, roll the steaks up and secure with toothpicks.
Place the flour in a shallow dish, toss the involtini in the flour and shake off the excess.
Heat the clarified butter in a frying pan. Reduce the heat a little, brown the involtini all over for approx. 5 mins. Remove the meat, cover and set aside.
In the same pan, bring the stock and Marsala to the boil, simmer over a medium heat for approx. 5 mins., season.
To serve
Slice the reserved artichoke bottoms, add to the sauce along with the involtini, cover and steep on a low heat for approx. 5 mins. If necessary, strain the jus. Serve the involtini with the Marsala jus and the rosemary potatoes.