Ligurian braised meat involtini is a traditional regional recipe: rolled-up slices of veal stuffed with ham, sage and marjoram and then cooked in a casserole pan with herbs and tomato.
They are prepared quickly and then left to cook in their sauce, making them tender and tasty. They are especially good served with a good potato mash and homemade bread.
There are various recipes for involtini throughout Italy and each family has its own. It is often a dish used to mop up leftovers in which the most diverse range of ingredients can be used: cured meats, vegetables, herbs, cheeses and it can be stewed or dry fried.
In Ligurian cuisine the small amount of meat available is usually stuffed to create a more substantial and tasty dish, just think of Genoese stuffed belly of veal or stuffed rump tail.
Ingredients
Tools
Steps
Lay out the slices of veal on the chopping board. Add a small amount of salt and a little pepper. Cover each slice with cooked ham, sage and chopped marjoram. Roll up the meat to obtain little rolls to be secured with a cocktail stick.
Finely chop the garlic, onion, carrot, celery and rosemary and fry lightly for 2 minutes in a casserole pan with extra virgin olive oil.
Add the veal rolls and turn them frequently with the tongs to make them go golden and avoid burning them.
After about 8 minutes, sprinkle with white wine and allow the wine to evaporate over a gentle heat.
Clean the tomatoes, remove the seeds and the juice. If you prefer you can also peel them with a potato peeler and then cut them into small cubes.
Add them to the veal rolls, mix and complete the cooking with the lid on over a low heat. Add water or stock if the sauce dries out too much. After about half an hour the veal rolls will be ready.
Varied doses for servings