Involtini alia Marito

A superb Italian dinnerparty dish, Involtini alia Marito (in-vohl-tee-nee ah-lah mah-ree-toh) may be accompanied by pureed potatoes and broccoli.

4 tablespoons grated Parmesan cheese

1 teaspoon chopped fresh sage

½ teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

8 veal escalopes, pounded thin

2 to

4 tablespoons flour

2 oz. butter

2 garlic cloves, crushed

2 fl. oz. Marsala

5 fl. oz. red wine

In a medium-sized mixing bowl, combine the cheese, sage, oregano, half the salt and the pepper.

Spread a little of the mixture on each escalope. Roll up the escalopes and secure the ends with wooden cocktail sticks.

Spread the flour and the remaining salt on a large plate. Dip the veal rolls in the flour mixture to coat them well on all sides.

In a large frying-pan, melt the butter with the garlic over moderate heat. When the foam subsides, add the veal rolls and, turning them frequently, fry them for 10 minutes, or until they are golden brown all over.

With tongs, transfer the rolls from the pan to a plate. Set aside.

Pour the Marsala and red wine into the pan and, stirring occasionally, bring the mixture to the boil.

Return the rolls to the pan. Reduce the heat to low, cover the pan and simmer gently for 20 minutes.

Remove the pan from the heat. Carefully transfer the rolls to a warmed serving dish and strain the sauce over them. Serve at once.

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