Legendary Dishes | Involtini di Vitello alla Milanese (meat rolls)

ITALY

Stock

  • 2 litres water
  • 500 g carrots
  • 500 g onions
  • 30 g peperoncino
  • 15 g black peppercorns
  • 1 sprig rosemary
  • 4 sprigs thyme

Eggs for filling and for coating

  • 2 eggs, separated

Filling

  • 200 g chicken liver / veal liver, chopped finely
  • 9 cloves garlic, crushed, chopped finely
  • 50 g pecorino, grated
  • 30 g parsley, chopped finely
  • 15 g black pepper, freshly ground

Rolls

  • 8 (60 g) veal escalopes, flattened
  • 600 ml spicy broth
  • 16 slices prosciutto
  • 16 sage leaves
  • Salt, pinch
  • Pepper, pinch
  • Butter, for frying
  • Flour, for dusting
  • Oil, for frying

Boil then simmer carrots, onions, peperoncino and peppercorns in water for two hours, strain and keep warm.

Mix the egg yolks, garlic, parsley, pecorino, liver and pepper into a thick paste.

Season an escalope, spread with filling. 

Place a slice of prosciutto with its protective sheet on a board. Place two sage leaves on top, followed by an escalope, season. Place a second slice on top.

Roll up.

Dust in flour, set aside.

Repeat with remaining ingredients.

Gently heat butter and oil in a wide saucepan.

Whisk the egg whites, coat rolls in the egg mixture.

Sauté the rolls in the butter-oil, browning all sides.

Deglaze saucepan with broth, add rosemary and thyme.

Cover and poach over a low heat for 20 minutes.