Veal involtini

 This recipe is really nice, and quite simple. It would be great for company. It's actually the second recipe out of Tessa's Apples for Jam cookbook I wanted to make when I first opened it. Oh, and after weeks of searching I finally managed to find some veal.... Five grocery stores later!

Veal involtini 
adapted from apples for jam, by Tessa Kiros
for IHCC November potluck

Tomato sauce
2 1/2 tbs olive oil
2 cloves of garlic, finely chopped
1 onion, finely chopped
2 can diced tomatoes
1 tbs salt
 palmful of basil
palmful of oregano

8 thin veal scaloppini
8 thin slices ham
4 1/2 ounces mozzarella cheese cut into 8 thin slices
1/2 cup grated Romano cheese
6 tbs all purpose flour
4 tbs olive oil

For the tomato sauce, heat the oil in a pan with the onion and garlic. When you can smell the garlic add the tomatoes and 1 tsp salt. Simmer for about 15 minutes, or until the tomatoes and oil have melted into each other. Add the herbs and simmer for another couple of minutes.

Meanwhile, put the veal slices on a board... Lay a piece of ham on top of each one, then a slice of mozzarella over the ham. Tightly roll up the veal with the ham and mozzarella inside and fasten with a toothpick, so that the toothpick lays flat and does not stick up. Don't worry if they all look different.

Put your flour on a plate and then roll your involtini in it to coat them, shake off excess flour.

Heat your oil in a pan and add the involtini... cook for a few minutes so they are nicely browned on all sides.

Put your involtini in your pot with your tomato sauce and cook a few minutes longer, covered. Remove from heat and let sit a couple of minutes before plating.

We had this with some pasta by the fire, with a glass of wine.  Which was quite remarkable because this is the first time ever I've had a glass of wine with Kevin. He hasn't had a glass of wine in years, many years. His son, Joe, was able to bring up some Frey's organic wine from Ohio - it's sold in lots of places but not in Ontario. We are hoping we'll be able to find some in New York State.

Kevin is allergic to sulfites and Frey's wine is sulfite free. It was a nice thing to be able to share along side the involtini.

Tomorrow I think we'll be having company which means I'll be cooking for five people... four of them men. Hmmm... I might be in the kitchen half the afternoon!

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Hi Donna,
This looks delicious! I have never cooked veal before!
Thanks for dropping by. You have a charming and lovely farm! Have a pleasant weekend!
Kayte said…
This looks wonderful...thanks for picking it and pointing it out, I am sure it would be a hit here. Your photo is mouth-wateringly wonderful!
This sounds really worth the wait ;)
Oh my, that does look delicious! I have a hard time finding veal in Ontario too. We have to go right into the city for that and other "specialty" meats. ;-)
MM said…
What an absolutely nice meal--the food, fire, wine.

I like "stuffed"'s like a present inside.
Deb in Hawaii said…
It looks like it was well worth the search for the veal. ;-) Yum!
Yvette said…
Veal is my favorite, so i'm drewling when i read this!;)
Great choice.
Mika said…
Wow! This with wine by the fire. How romantic! Sounds heavenly and looks amazing!
Oh that really looks so good.
My mother in law, from Italy makes amazing involtini, although she does it in a white wine sauce. It is my husband's favorite dish!
Kim said…
Finding veal is always a struggle for me too, but so worth it when you cook an amazing dish like this. I bet this was tender, flavorful, and succulent!

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