Meat Rolls Stuffed with Ham and HerbsClick to Play

Meat Rolls Stuffed with Ham and Herbs

Involtini di Carne con Prosciutto

Mary Ann Esposito

SERVES 4

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.

INGREDIENTS

8 thin veal, pork, or chicken slices cut for scaloppine
8 thin slices of prosciutto
2 tablespoons finely crushed juniper berries
8 whole sage leaves
Grinding of black pepper
Fine sea salt to taste
Filippo Berio Extra-Virgin Olive Oil
1/2 cup Montefalco Rosso or other red wine

DIRECTIONS

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°F.

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.

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.

This recipe is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.

item recipe is featured in Episode 1208 of Season 12.

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