Involtini di Vitello

Name: Involtini di Vitello
Yield: makes 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 medium onion, finely chopped; 2 tablespoons bread crumbs, preferably fresh (page 580); 1 tablespoon chopped garlic; 1/2 pound chanterelle or shiitake mushrooms, trimmed (discard shiitake stems or reserve for stock) and roughly chopped; Salt and black pepper to taste; 2 tablespoons pine nuts; 1 tablespoon fresh marjoram leaves or 1/2 teaspoon dried; 1/4 cup chopped fresh parsley leaves, plus more for garnish; 1/4 cup freshly grated Parmesan cheese; 8 thin slices veal from the leg (scaloppine), pounded if necessary to less than 1/4 inch thick; 3 tablespoons butter; 1/2 cup dry white wine plus 1/2 cup beef or chicken stock, preferably homemade (page 160), or 1 cup of either

December 14, 2011

These rolls take some time and require a bit of assembly—not that there’s anything especially challenging—so I always feel like if I’m going to bother with them, I might as well make a big batch and double the amounts here. In any case, you can prepare the rolls in advance and cook them just before serving. I cook the rolls in a mixture of stock and wine (you could use either instead of both), but many cooks use a light tomato sauce for simmering, like Fast, Fresh Tomato Sauce (page 606). The filling can be varied, too: substitute ground pork or pork sausage for the mushrooms or use a bit of mozzarella instead of or along with the Parmesan. Other cuts of meat you can use here: cutlets of chicken, turkey, pork, or even beef (see Negima, page 102).

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