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Involtini al Tartufo
Veal Rolls with Truffle
1 truffle, or 1 tbsp truffle cream
6 veal 'scaloppine'
6 thin slices of pancetta
1 bunch of sage
1 cup of dry white wine
2 tbsp butter
salt and pepper
On each veal 'scaloppina' place one slice of pancetta, one slice of truffle, and
one sage leaf. (Instead of the truffle slice, you may spread a little truffle
cream on each piece of veal.) Roll the veal up and secure with a toothpick.
Melt the butter in a frying pan and brown the veal rolls on medium
heat. Pour the wine into the pan, and season with salt and
pepper. Cook a few minutes longer with the lid on to reduce the sauce.
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