Ingredients
Veal fillets, tenderised very well.
1 asparagus spear per fillet.
1 thin slice mortadella, per fillet.
Strong Italian cheese, such as provolone, grated.
Flour.
White wine.
Parsley, finely chopped.
Method
Wrap each spear with mortadella.
Sprinkle veal with cheese.
Wrap veal and cheese around spears, securing with twine.
Season well, and roll lightly in flour.
Sear packages for 3 minutes on each side with a dash of olive oil.
Deglaze pan with white wine and reduce.
Serve pan juices over Involtini, season and sprinkle with parsley.
Sprinkle veal with cheese.
Wrap veal and cheese around spears, securing with twine.
Season well, and roll lightly in flour.
Sear packages for 3 minutes on each side with a dash of olive oil.
Deglaze pan with white wine and reduce.
Serve pan juices over Involtini, season and sprinkle with parsley.
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