8 veal scaloppine (thin pounded "veal inside" or "eye of the round" slices),
1 Tbsp. pesto sauce or a sprig of fresh basil,
8 slices of prosciutto,
8 slices of roasted red pepper,
8 slices of fontina cheese. For the Veal Involtini sauce:
150 gr. sliced mushrooms,
1/4 cup brown beef stock or demi-glace,
1/3 cup cooking cream.
Recipe: Spread some pesto or fresh basil over the lightly seasoned veal scaloppine (keep in mind that the prosciutto is salty), put the red pepper, the prosciutto and the fontina cheese and roll the involtini. Secure with butcher's twine. For the sauce, sauté the mushrooms in little butter, dust the veal rolls in flour and sear them together with the mushrooms in the pan. Add the brown beef stock or demi-glace and the cream (or use port wine instead of beef stock or demi-glace, if desired). Reduce the sauce slightly and finish in a preheated oven. The veal does not require long cooking time. Serve with mashed potato and honey-glazed baby carrots or other vegetables. The veal involtini shown in the picture are served with mashed potato, sweet potato chips, broccoli and red pepper diamonds.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
