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Involtini
Veal, stuffed and rolled
Preparation info
- Difficulty
Easy
Appears in
Published 1986
Sometimes called imbottiti (stuffed or quilted), sometimes uccellini (little birds), these particular involtini are the ones made in rustic trattorie in the mountains above Lucca.
Ingredients
2 thinslices 100 g 3½ oz
Method
Slice the pancetta into strips and brown them in oil or butter. Trim, then beat with a wooden mallet the thin slices of veal on a board. Chop up finely the fennel (or wild fennel) with some single-leaved parsley, the garlic and the capers. Put a little of this preparation on each slice, add salt and ground black pepper, then roll up neatly, fixing each one with a wooden toothpick inserte