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Meat Rolls Stuffed With Ham And Herbs

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
Courses: Main Course
Serves: 4 people

Recipe Ingredients

8   Thin slices veal, pork, or chicken - cut for scaloppine
8   Thin slices prosciutto
2 tablespoons 30mlFinely-crushed juniper berries*
8   Sage leaves
  Grinding of black pepper
  Fine sea salt - to taste
  Extra-virgin olive oil
1/2 cup 118mlMontefalco Rosso
  = (or other red wine)

Recipe Instructions

* 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.

Ciao Italia at


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