Wednesday, November 17, 2010

Recipe: Involtini Alla Romana

From the Capital Cooking Cookbook

The Shenandoah Growers fresh herb add an amazing freshness to this dish.

4 thin slices of veal scalloppini
4 celery leaves
4 slices provolone cheese
4 slices prosciutto
4 Shenandoah Growers sage leaves 
4 Shenandoah Growers large basil leaves
Parmesan cheese
Alili olive oil
wine to taste
Arrange the veal slices on a clean cutting board or dish. Place the celery leaves, provolone cheese, prosciutto, sage leaves, parsley, Parmesan cheese, and basil leaves in the center of each slice.

Roll into little bundles and secure with toothpicks. Heat oil and butter in a heavy skillet until hot and add veal bundles. Cook until well done and before removing from heat, splash with white wine and reduce for 3-4 minutes until a light sauce is evident. Sprinkle with salt and pepper if desired. Serve hot with gnocchi.

Check out "A Rustic Roman Afternoon" episode with my special guest Patricia Sanitate from Capital Cuisine. You can learn this recipe and more on Capital Cooking.

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