involtini con mortadella in sugo -italian roulades
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I had these involtini at my aunt's son in Civitanova Marche, Italy. They are more on the small side, so try to get thin veal slices (1/5 inch or 5 mm thick) which are each about half the size of one slice of Mortadella, i.e. ca. 5-6 inches long and 4 inches wide. This seems a small main dish for 4 people, but the whole meal consisted of mixed antipasti, tortellini, then this, then salad, then fruit, then a walk ath the pier, then icecream. Italians prefer a variety of different small dishes to a single rich meal, so a main meal is not necessarily huge.
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For involtini con mortadella in sugo -italian roulades
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8 sliceveal, as thin as possible
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8 slicemortadella
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1 mdonion
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200 mlwhite wine, dry
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400 gpeas, frozen
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400 mltomato puree
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1 sprigparsley
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4sage leaves, fresh
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salt, to taste
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pepper, to taste
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1 tspsugar
How To Make involtini con mortadella in sugo -italian roulades
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1With a meat tenderizer, flatten the veal slices as much as possible without tearing them.
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2Sesaon ech slice with pepper to taste, then place one slice of mortadella on each slice of veal, fold in any overlapping mortadella, it should be completely enclosed by the veal. Roll the slices up and fix with toothpicks.
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3Finely chop the onion
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4In a pan large enough for the roulades and the peas heat some olive oil and saute the onion, then add the roulades and lightly brown on all sides. Season with salt.
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5Add the wine and let it evaporate, then add the tomato puree, sugar, the parsley and sage, cover and let simmer on low for one hour
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6After one hour, add the thawed peas, let cook for five more minutes, then add some more salt if necessary.
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7Serve with crusty Italian bread
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