“Involtini con Funghi” is an Italian recipe which means Veal Rolls with Wild Mushrooms. This is a splendidly old-fashioned dish. Of course that you want that at the end your dish tastes the same as its creators would want to. First of all, make sure that the butcher cuts the veal escalopes from a complete muscle so that they stay together when beaten flat.What about the mushrooms? It takes exactly the Italian name “Involtini con Funghi” if mushrooms are wild and it would be perfect if you find porcini and chanterelle to cook this healthy and delicious dish.
We say healthy because chantarelle contains protein, vitamin D and vitamin B, including riboflavin, niacin and thiamine. Minerals include potassium, copper and selenium. Porcini contains niacin, potassium, selenium and protein and it is believed that its influence may prevent cancer.
If you decide to invite some friends for dinner Veal Rolls with Wild Mushrooms is a smart choice. Your guests would get some of the nutritional values of mushrooms, and not only. Veal Rolls with Wild Mushrooms is delicious and people with a strict calorie regimen, will get the energy wanted from veal. Because it is enriched with vitamin B, you’ll have a healthy metabolism, too.
Make sure that you don’t miss any of the following ingredients, as for 4 Serves , you will need:
8 thin slices of veal (weighing about 450 g) beaten flat enough to roll around the filling ingredients, plus some wooden cocktail sticks to secure them
for the filling:
1 tablespoon finely chopped parsley
2 thickly cut slices Mortadella, cut into very small cubes
2 cornichons, very finely chopped
10 capers, very finely chopped
salt and pepper to taste
for the mushrooms:
4 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
225 g very small cleaned, wild mushrooms
1 tablespoon chopped parsley
Take care that the slices of veal to be rolled are beaten out flat between sheets of plastic on a work surface and do not show any holes. Thoroughly mix the filling ingredients and spread some evenly on each slice. Roll the veal carefully and hold firmly in place with cocktail sticks. Fry the rolls in the olive oil until brown on each side and set aside. In the same pan, fry the onion first, adding the garlic when the onion is almost cooked and then the mushrooms, stir-fry over low heat for 5-6 minutes, add the meat rolls and tablespoon of parsley and serve hot. The Veal Rolls with Wild Mushrooms is ready to serve!