Meat Rolls Stuffed with Ham and Herbs / Involtini di Carne con Prosciutto
Thin slices of chicken, veal or pork 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.
- 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
- 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 was featured on Season 12 - Episode 1208.
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