involtini con mortadella in sugo -italian roulades

Name: Involtini con Mortadella in Sugo -Italian roulades
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 slice(s) veal, as thin as possible; 8 slice(s) mortadella; 1 medium onion; 200 milliliter(s) white wine, dry; 400 gram(s) peas, frozen; 400 milliliter(s) tomato puree; 1 sprig(s) parsley; 4 sage leaves, fresh; salt, to taste; pepper, to taste; 1 teaspoon(s) sugar

4 Pinches

Marion Wilting

Updated on Jun 30, 2019

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.

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prep time 15 Min

cook time 1 Hr 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

8 slices veal, as thin as possible
8 slices mortadella
1 medium onion
200 milliliters white wine, dry
400 grams peas, frozen
400 milliliters tomato puree
1 sprig parsley
4 sage leaves, fresh
salt, to taste
pepper, to taste
1 teaspoon sugar

How To Make involtini con mortadella in sugo -italian roulades

Step 1

With a meat tenderizer, flatten the veal slices as much as possible without tearing them.

Step 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.
Step 3

Finely chop the onion
Step 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.
Step 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
Step 6

After one hour, add the thawed peas, let cook for five more minutes, then add some more salt if necessary.
Step 7

Serve with crusty Italian bread
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