This recipe for veal involtini is a classic Italian dish, especially from Sicily. It combines some typical flavours from Italy including prosciutto and parmigiano (aka parmesan cheese). Luckily, the ingredients are relatively simple and easy to find, at least in the UK. However, the recipe will take some time for preparation including grinding the pistachios, pounding the veal, and rolling up the involtini (rolls). If you buy veal escalope, then the pieces will already be thin and require less pounding. One improvement I would make is to ensure that the pistachios are finely ground so that they stick better to the involtini.
The recipe for veal involtini can have a number of variations. If you don’t want to use veal, you can also use other meats including chicken or turkey, as long as it can be pounded thinly. The prosciutto is also optional if you want to avoid pork products, or if you don’t like the taste. Pistachios can also be optional, or substituted with other ground nuts. Adjust the ingredients to your taste! In addition to the delicious taste, the rolls are also nice to present on a plate.
Ingredients
4 slices of veal
150 g pistachios
100 g prosciutto
40 g parmigiano, grated
2 Tbsp dry white wine
Salt and pepper to taste
Olive oil for frying
Instructions
First, chop the pistachios by hand or in a food processor. Set aside on a plate.
Next, pound the veal pieces until thin. Then put a piece of prosciutto on top of the veal, sprinkle with pistachios, parmesan cheese, salt and pepper. Roll up and secure with toothpicks. Repeat for the other pieces of veal. Then cut in half so the pieces are not too long.
Finally, roll each piece to coat with pistachio pieces.
Heat oil in a pan over medium heat then fry for 2 minutes on each side. Add white wine and cook for about 10 minutes. Remove toothpicks then serve hot
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