Involtini di Vitello
(from Christiner’s recipe box)
You could use any soft cheese such as fontina or swiss instead of the provolone cheese I used, or substitute cooked ham or prosciutto for the mortadella
Ingredients
- 4 Veal Scallopine
- 4 Asparagus Spears
- 4 Thin Slices Mortadella
- 4 Thin Slices Of Provolone Cheese
- 1/2 Cup All-purpose Flour Seasoned with Salt & Pepper
- (Reserve 1 Teaspoon For Sauce)
- 3 Tablespoons Soft Butter
- 2 Tablespoons Olive Oil
- 1/3 Cup Dry Marsala Wine
Directions
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Trim the asparagus, and blanch in boiling water for a couple of minutes. Set aside. Pound the veal until it is of even thickness throughout, and trim to shape into squares of about 5 X 7 inches. On each slice of veal, first place a slice of the mortadella, then one of the cheese. Place two of the asparagus spears in the center of the veal and roll up tightly. Either use toothpicks or kitchen string to close up tightly.
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Heat two tablespoons of the butter with the olive oil until hot. Cook the veal rolls on medium-low heat, turning as needed until browned and just cooked through, about 10 minutes. Remove the veal and keep warm. Add the Marsala wine and over high heat stir the bottom of the pan to mix in all of the browned bits. Once boiling, add the remaining butter which has been mixed with the reserved flour and wisk together until thickened. Serve the veal rolls with a little of the sauce spooned on top.