Veal rolls with mushroom and cheese filling
Involtini di vitello
SERVES 4
Preparation 20 minutes
Cooking 15 minutes
8 thin veal escalopes
100g butter
2 tbsp battuto (finely chopped onion, garlic, celery, carrot and pancetta)
100g dried porcini, soaked in warm water for at least 30 minutes
4 tbsp chopped parsley
1 small egg
8 tbsp fresh breadcrumbs
200g freshly grated Pecorino Romano or Parmesan cheese
seasoned flour for dusting
2 tbsp chopped thyme (leaves only)
250ml dry white wine
Melt half the butter on a low flame and add the battuto until soft. Finely chop the drained porcini and cook for around 10 minutes, until the sauce is quite dry.
Leave to cool, then add the egg, parsley, breadcrumbs and cheese. Combine together, adding some salt and pepper. The resultant filling should not be too sloppy.
Pound the veal slices until thin but not torn. Season and then coat with the filling. Roll them up (like Swiss rolls) and truss with kitchen string or secure them with cocktail sticks.
Heat the rest of the butter in a large frying pan and add the involtini (in batches if necessary), cooking them until they are brown and the cheese filling is starting to melt. Transfer to a hot plate.
Add the wine and thyme to the frying pan and reduce, scraping up any cheesy mixture that may have spilled out of the involtini. Once reduced, pour over the involtini and serve.
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