Veal Bundles Stuffed With Mozzarella, Parmesan and Prosciutto

Total Time
50mins
Prep 20 mins
Cook 30 mins

There is a reason for visiting my mother on a Sunday. Apart from the good family get together, these delightful treats are worth the visit. The Italian name for these bundles is involtini. I hope you enjoy them as much as I do!

Directions

  1. Pound the veal until thin.
  2. Chop mozzarella, prosciutto slices and parsley together on a board and combine in a bowl with the grated parmesan.
  3. Divide the mixture evenly between the 4 veal scollops. Form a sausage shape along a short edge. Season with salt and pepper.
  4. Roll the veal scollops up enclosing the filling securely. Tie into neat bundles with kitchen string.
  5. Roll the bundles in the flour and shake off excess.
  6. Heat the oil in a heavy based saute pan. Add the bundles and cook until golden brown on all sides.
  7. Season lightly, add the dry white wine to the pan and cook gently for 10 minutes, stirring from time to time until the sauce thickens.
  8. Transfer bundles to a heated serving plate, remove the string and serve with a spoonful of the sauce over each bundle.

Reviews

(1)
Most Helpful

this was very good with some slight changes...not because I thought it needed it....but because I was looking for something specific. We had recently eaten out at an Italian restaurant and my husband had an amazing dish of veal bundles stuffed with mozzarella and prosciutto in a mushroom wine gravy. These were the closest thing I found to it. So I made this recipe up to the point of adding the white wine, and instead substituted a mushroom gravy (which does have white wine in it already) to recreate what I was looking for.

camohn March 15, 2014

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