Involtini alia Contadino

These veal rolls take quite some time to prepare, bat their flavour is a more than fair reward for the effort involved.

Served with saffron rice and a green vegetable such as courgettes or fresh green

Served with saffron rice, Involtini alia Contadino makes a super meal. beans, Involtini alia Contadino (in-vohl-tee-nee ah-lah kohn-tah-dee-noh) makes a delicious meal.

1 lb. veal escalopes, pounded thin and cut into

4 by

4-inch squares

6 tablespoons flour

1½ oz. butter

2 tablespoons vegetable oil

8 fl. oz. Marsala

8 fl. oz. chicken stock

1 oz. butter

4 oz. chicken livers, finely chopped

2 oz. proscuitto, diced

1 small onion, finely chopped

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh parsley

½ teaspoon dried basil

½ teaspoon dried marjoram

½ teaspoon salt

½ teaspoon black pepper

First, prepare the stuffing. In a small saucepan, melt the butter over moderate heat. When the foam subsides, add the chicken livers and fry them, stirring fre quently, for 4 to 5 minutes, or until they are lightly browned but still soft.

Remove the pan from the heat and add the proscuitto, onion, chives, parsley, basil, marjoram, salt and pepper, stirring until all the ingredients are thoroughly blended. Set aside to cool.

Place one of the escalope squares on a wooden board. Place 1 heaped tablespoon-ful of the chicken liver filling in the centre of the square and roll up. Tie the roll at either end with cotton thread. Continue this process until all the rolls have been stuffed, rolled and tied.

Place the flour on a large plate. Coat the rolls thoroughly in the flour, shaking off any excess.

In a large frying-pan, melt the butter with the vegetable oil over moderate heat. When the foam subsides, add the rolls, about four at a time, and fry them, turning frequently, for 10 minutes or until they are thoroughly browned on all sides.

With a slotted spoon, transfer the rolls to a warmed plate and keep them warm while you cook the remaining rolls in the same way.

Pour off all but 1 tablespoon of the oil from the frying-pan. Pour in the Marsala and chicken stock. Increase the heat to moderately high and bring the liquids to the boil. Reduce the heat to low and return the veal rolls to the pan. Simmer the rolls for 15 minutes, or until the meat is very tender when pierced with the point of a sharp knife.

With a slotted spoon, transfer the rolls to a warmed serving dish and keep warm. Increase the heat to moderately high and boil the Marsala sauce for 10 minutes, or until it has reduced to about 4 fluid ounces . Remove the pan from the heat and pour the reduced sauce over the rolls. Serve immediately.

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