Veal involtini with fresh mozzarella, sage and prosciutto, marsala sauce |
Brunch, Gluten free, Vegetables and Fruits, Veal
White wine sauce, veal and fresh mozzarella. Hands down greatness, right over here!
You can also fold the veal escalope on itself to enclose the fillings like a sandwich, this is the Saltimbocca way.
Ingredients
Recipe for 4 portionsInvoltini
White wine sauce
Preparation time: 45 min
Preheat your Oven at 400 °F
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Mise-en-place
Hammer down the veal until very thin.
Slice the prosciutto and the mozzarella.
Mince the shallot.
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Involtini
In a hot pan, colour the involtini in vegetable oil and butter, on each of its sides. Reserve on a cooking tray.
Put some prosciutto, some sage and a nice slice of mozzarella on them.
With the help of a toothpick to hold them, fold and roll them nicely.
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Sauce
Cook the shallot with some butter, on medium high heat and once translucid, add in the Marsala to deglaze and let everything reduce and come together for a minute.
Once the sauce thickened a little bit add in the Involtini. Rectify.
You can also fold the veal escalope on itself to enclose the fillings like a sandwich, this is the Saltimbocca way.
Class with similar recipe

MIDI EXPRESS
30 min cooking class + 30 min tasting = 1 hour of pleasure!
- Radichio salad, homemade raisins, Feta smoke, maple and balsamic vinaigrette |
- Veal Involtini with fresh mozzarella, sage and prosciutto, Marsala sauce |

MIDI EXPRESS
30 min cooking class + 30 min tasting = 1 hour of pleasure!
- Radichio salad, homemade raisins, Feta smoke, maple and balsamic vinaigrette |
- Veal Involtini with fresh mozzarella, sage and prosciutto, Marsala sauce |

MIDI EXPRESS
30 min cooking class + 30 min tasting = 1 hour of pleasure!
- Radichio salad, homemade raisins, Feta smoke, maple and balsamic vinaigrette |
- Veal Involtini with fresh mozzarella, sage and prosciutto, Marsala sauce |