INVOLTINI RECIPE
(serves 3 – indicative)
Involtini also called in the South of Italy Braciole is a popular second course on the Italian table. There are many version of them and it depends on what part of Italy they are eaten and also the family tradition.
Enzo made involtini with prosciutto and smoked scamorza and sage.
They are quick and easy to make and must be enjoyed hot.
In the evening Enzo went out around Lucca and found out that there was a lot of life going on: Music and antiques and he even stumbled on a Puccini recital of Suor Angelica’s arias.
Ingredients:
Beef thinly sliced. 3 slices
100 gr (4 oz) cheese – Scamorza or any cheese that melts – smoked if possible
Sage leaves
EV Olive oil
3 slices of Prosciutto crudo (Parma ham or Toscano)
1 glass of white wine
60 gr (2 oz) butter
Sea salt and pepper
Place a slice of prosciutto on the slice of beef, a sage leaf and a piece of cheese that can fit in the wrap
Wrap the meat parcel making sure that is properly sealed and secure it with a cooking cotton thread or toothpicks.
In a shallow pan pour a couple of tablespoons of EV Olive oil and add the butter. On low heat wait until it sizzles and then star searing the involtini.
When they are all seared and brown, add the wine, season with salt and pepper and place a lid on the top.
Cook for 10 minutes and enjoy them hot.