RomanItalian
Involtini in Bianco
by Marco Rufini · 181K subscribers on YouTube
Involtini in Bianco are veal rolls filled with prosciutto crudo and lightly smoked scamorza, floured and pan-fried in clarified butter with sage, then deglazed with malvasia wine. They resemble saltimbocca alla romana but are prepared differently, creating a rich and flavorful sauce perfect for dipping bread.
- Servings
- 4
- Difficulty
- medium
Ingredients
9 items- 8 pcsRosy Veal SlicesThin veal slices from the 'rosa' cut
- 8 pcsProsciutto CrudoOne slice per involtino
- 8 pcsLightly Smoked ScamorzaLightly smoked scamorza cheese, one slice per involtino
- FlourFor dredging the involtini
- Clarified ButterClarified butter for frying; amount as needed
- Dried SageDried sage leaves, a few
- SaltTo taste, sparingly
- Black PepperTo taste
- MalvasiaA splash for deglazing
Method
- Take thin veal slices (from the 'rosa' cut) and place a slice of prosciutto crudo and a slice of lightly smoked scamorza on each.
- Fold in the sides to seal the filling, then roll up tightly from one end to form an involtino.
- Secure each involtino with two crossed toothpicks through the flap end to ensure even cooking.
- Prepare clarified butter in a pan over medium heat and add dried sage leaves.
- Dredge each involtino lightly in flour.
- Place the floured involtini in the clarified butter and fry until golden brown on all sides.
- Season with salt (sparingly, as the prosciutto and cheese are salty) and black pepper.
- Deglaze the pan with a splash of malvasia wine, letting it evaporate slightly while scraping up any browned bits.
- Serve hot, optionally with bread to soak up the sauce (scarpette).
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
