Meat Rolls Stuffed With Ham And Herbs Recipe - Cooking Index
Meat Rolls Stuffed With Ham And Herbs Recipe - Cooking Index
Thin slices of meat can also be made into involtini, stuffed, rolled bundles with a savory filling. This dish has a nice woodsy flavor provided by fresh sage and juniper berries. Montefalco Rosso is used to make the sauce but a good dry red wine will suffice. This is a great company dish.
Cuisine: Italian| 8 | Thin slices veal, pork, or chicken - cut for scaloppine | |
| 8 | Thin slices prosciutto | |
| 2 tablespoons | 30ml | Finely-crushed juniper berries* |
| 8 | Sage leaves | |
| Grinding of black pepper | ||
| Fine sea salt - to taste | ||
| Extra-virgin olive oil | ||
| 1/2 cup | 118ml | Montefalco Rosso |
| = (or other red wine) |
* Note: Juniper berries are in the spice section of most grocery stores; use a mortar and pestle to crush them or use a small spice grinder.
Lay the meat pieces out flat. Top each one with a slice of prosciutto, a little of the crushed juniper berries, a sage leaf, a grinding of pepper, and a sprinkling of salt. Roll each piece up to form a little bundle. This is the involtino. Tie the involtini with kitchen string. Put them in a baking dish large enough to hold them in a single layer.
Preheat the oven to 350 degrees.
Brush the involtini with olive oil. Bake them 5 minutes, then pour in the wine and continue baking an additional 7 minutes, basting the bundles occasionally with the wine. Serve hot.
This recipe yields 4 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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