Ingredients Jump to Instructions ↓

  1. 8 slices prosciutto

  2. 8 x 80g veal escallops or schnitzels, uncrumbed

  3. 1 tbsp Dijon mustard

  4. 80g baby spinach leaves

  5. 1 1/2 tbsp olive oil

  6. cup vegetable oil

  7. 2 tbsp baby capers, drained & rinsed

  8. 2 1/2 tbsp fresh oregano leaves

  9. 2 cans borlotti beans, drained & rinsed

  10. 2 green onions (shallots), chopped

  11. 2 tbsp extra virgin olive oil

  12. Sea salt & cracked black pepper

  13. 2 garlic cloves, minced

  14. 1 1/2 tsp lemon zest

  15. cup dry white wine

  16. 1 tbsp lemon juice

  17. 40g cold butter, cubed

  18. Green leafy salad, to serve

  19. Colander

  20. Sharp knife

  21. Fine grater

  22. Toothpicks

  23. Ovenproof frying pan

  24. Tongs

  25. Small saucepan

  26. Paper towel

  27. Slotted spoon

  28. Food processor

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C (160C fan).

  2. Make involtini Lay prosciutto on a flat surface. Place 1 piece of veal on top of each and spread with a little mustard. Scrunch 10g baby spinach in your hand to compress and place at one end of veal. Roll up and secure with toothpick. Repeat with remaining meat and spinach.

  3. Cook involtini Heat olive oil in frying pan over high heat. Brown involtini on all sides, about 2 mins. Place frying pan in oven for 7 to 8 mins, until veal is just cooked.

  4. Fry capers Meanwhile, heat vegetable oil in small saucepan over high heat. Dry capers on paper towel then plunge into hot oil for 15 to 20 secs until crisp stand back as they can spit. Remove with slotted spoon and drain on paper towel.

  5. Fry 1½ tbsp oregano leaves for 15 to 20 secs until crisp. Remove with slotted spoon and drain on paper towel with capers.

  6. Make mash Place borlotti beans and green onions in food processor and pulse to combine. With motor running, drizzle extra virgin olive oil down spout to emulsify. Season.

  7. Remove involtini from frying pan and set aside to rest.

  8. Make sauce Place frying pan over high heat and add garlic, lemon zest and remaining oregano.

  9. Cook for 1 min. Add wine and cook for 3 mins to reduce and evaporate alcohol. Add lemon juice, cold butter and remaining capers, swirling frying pan to incorporate butter as it melts. Season to taste.

  10. Return involtini, and any resting juices, to frying pan to coat in the sauce.

  11. Serve Spoon borlotti bean mash onto plates and top with 2 involtini. Spoon over sauce and garnish with crisp capers and oregano leaves. Serve with green salad on the side and a nice glass of white!

  12. Involtini are thin slices of meat that are stuffed with vegetables, cheese or herbs, then rolled up and cooked.


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