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involtini con mortadella in sugo -italian roulades

MiaInGermany avatar
Recipe by
Marion Wilting
@MiaInGermany

I had these involtini at my aunt's son in Civitanova Marche, Italy. They are more on the small side, so try to get thin veal slices (1/5 inch or 5 mm thick) which are each about half the size of one slice of Mortadella, i.e. ca. 5-6 inches long and 4 inches wide. This seems a small main dish for 4 people, but the whole meal consisted of mixed antipasti, tortellini, then this, then salad, then fruit, then a walk ath the pier, then icecream. Italians prefer a variety of different small dishes to a single rich meal, so a main meal is not necessarily huge.

►
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For involtini con mortadella in sugo -italian roulades

  • 8 slice
    veal, as thin as possible
  • 8 slice
    mortadella
  • 1 md
    onion
  • 200 ml
    white wine, dry
  • 400 g
    peas, frozen
  • 400 ml
    tomato puree
  • 1 sprig
    parsley
  • 4
    sage leaves, fresh
  • salt, to taste
  • pepper, to taste
  • 1 tsp
    sugar

How To Make involtini con mortadella in sugo -italian roulades

  • 1
    With a meat tenderizer, flatten the veal slices as much as possible without tearing them.
  • 2
    Sesaon ech slice with pepper to taste, then place one slice of mortadella on each slice of veal, fold in any overlapping mortadella, it should be completely enclosed by the veal. Roll the slices up and fix with toothpicks.
  • 3
    Finely chop the onion
  • 4
    In a pan large enough for the roulades and the peas heat some olive oil and saute the onion, then add the roulades and lightly brown on all sides. Season with salt.
  • 5
    Add the wine and let it evaporate, then add the tomato puree, sugar, the parsley and sage, cover and let simmer on low for one hour
  • 6
    After one hour, add the thawed peas, let cook for five more minutes, then add some more salt if necessary.
  • 7
    Serve with crusty Italian bread
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