Involtini di vitello (or stuffed veal bundles)

 Our local butcher refused to sell us any veal as he believes Italians eat too much veal so he does not stock it. It just forced us to buy meat from super market  instead, but we have also cooked this with very thinly cut lean pork. It is a bit fiddly to make as you have to roll up the bundles before cooking.(first time this year, we could not get any kitchen string so Sarah and I spent several minutes messing around tying up these bundles with cotton reels! Fortunately we found it after looking up the words for this in Italian)  

The result is worth the fuss. Best served with roast potatoes. 

These take longer to make so start them first!

The better quality the ingredients, the better these will be.

Recipe comes from Loukie Werle (an Australian writing about Italian country cooking)

Foodstuff you will need: 

4 veal scallops (very thin)

100g mozzarella

60-100g sliced prosciutto (preferred) or cubed pancetta

Large handful of flat parsley leaves

50g grated parmesan

2 tablespoons of olive oil

125ml white wine

Equipment:

Large frying pan

Chopping board & sharp knife

Large bowl

Grater

Plate for bundles to keep warm

How to throw it together

Combine the mozzarella, prosciutto (or pancetta) and parsley on a board and chop together

Combine in a bowl with the parmesan and combine with salt and pepper.

Lay the veal flat on a board. Pound to make more thin if necessary

Divide the mixture up between the veal

Roll the veal up enclosing the filling and tie securely with kitchen string

Heat the oil in a heavy based frying pan and cook the bundles over a moderate heat until golden brown on all sides

Season lightly, add the wine and cook gently for 10 minutes or until cooked through and the sauce thickens slightly.

Transfer the bundles to a plate and keep warm

Add a few spoons of water to the pan and scrape up any brown bits from the bottom; cook over a high heat and stir until the liquid is syrupy.

Transfer involtini to serving plates; remove string (or ask your guests to do so themselves if you are in a hurry!) and spoon over some sauce.