Involtini

Veal, stuffed and rolled

Preparation info
    • Difficulty

      Easy

Appears in

By Patience Gray

Published 1986

  • About

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 thin slices of veal per person
  • 100 g ( oz) of pancetta (rolled

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