- salt and pepper to taste
- 0.25 tsp. salt
- a little pepper
- 1 tbsp. olive oil
- 4 dl water
- 1 tbsp. rosemary, finely chopped
- a little nutmeg
- 3 tbsp. flat-leaf parsley, finely chopped
- 3 tbsp. white flour
- 2 dl veal stock
- 600 g waxy potatoes, cut into 2-cm cubes
- tbsp. clarified butter
- 1 tin artichoke hearts (210 g)
- 50 g raw ham, finely chopped
- 40 g Parmesan, grated
- 300 g veal piccata
- 0.5 dl Marsala wine
Bring water to the boil and salt. Add the potatoes, pre-cook for approx. 5 mins., drain well. Heat the olive oil and clarified butter in a non-stick frying pan. Add the potatoes, reduce the heat a little and fry the potatoes for approx. 10 mins, turning occasionally, until crispy. Stir in the salt and rosemary.
Drain the artichoke bases well and set aside 5 of them. Chop the rest, mix in a bowl with the remaining ingredients including the nutmeg. Beat the meat between two sheets of foil until thin, season on one side, turn. Distribute the filling over the unseasoned side of the stakes, roll the steaks up and secure with toothpicks. Place the flour on a flat plate, dip the Involtini in the flour and shake off the excess.
Heat the clarified butter in a frying pan. Reduce the heat a little, brown the Involtini all over for approx. 5 mins. Remove the meat, cover and set aside. In the same pan, bring the stock and Marsala to the boil, simmer over a medium heat for approx. 5 mins. Slice the reserved artichoke bases, add to the sauce with the Involtini, cover and steep over a low heat for approx. 5 mins. If necessary, strain the jus. Serve the Involtini with the Marsala jus and the rosemary potatoes.
- 45 mins Preparation/cooking time: ca. 45m
- Servings For 4 people
- Nutrition 355 Kcal