Veal Rolls Stuffed with Tomato, Capers, Anchovies, and Parmesan

Name: Veal Rolls Stuffed with Tomato, Capers, Anchovies, and Parmesan (Involtini di Vitello Farciti)
Yield: For 4 persons
Cuisine: Italy
Ingredients: 2 or 3 fresh, ripe, firm plum tomatoes; 2 medium garlic cloves, peeled; 2 tablespoons capers; 2 or 3 flat anchovy fillets, preferably the ones prepared at home; ¼ cup chopped Italian flat-leaf parsley; 1 pound veal scaloppine; please see “The Scaloppine Cut” for introductory discussion; 1 pound veal scaloppine; please see “The Scaloppine Cut” for introductory discussion; 3 tablespoons freshly grated Parmigiano-Reggiano cheese; Salt; Flour, spread on a plate; 1 tablespoon butter; 2 tablespoons vegetable oil; ⅓ cup dry white wine; Black pepper ground fresh

Involtini di Vitello Farciti

Preparation info

For
4
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

2 or 3 fresh, ripe, firm plum tomatoes
2 medium garlic cloves, peeled
2 tablespoons

Europe
Italy
Main course
Mediterranean

Method

Peel the tomatoes raw using a vegetable peeler with a swiveling blade. Cut them lengthwise in half and scoop out the seeds without squeezing them. Cut them lengthwise into wedges ¼ inch wide.
Chop the garlic, capers, and anchovies together to a very fine consistency, r