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Involtini Di Vitello

1 pound thin veal scallops (pieces about 4 by 4 inches)
Salt and freshly ground pepper
1/4 pound freshly grated mozzarella cheese
1/4 pound fresh prosciutto, chopped
2 tablespoons fresh Italian parsley
1 tablespoon chopped fresh sage or 1/4 teaspoon crumbled
1 large garlic clove, finely minced
3 tablespoons extra-virgin olive oil
Flour
1/2 cup dry Marsala wine
About 1/2 cup chicken broth
2 tablespoons unsalted butter
Linguine
Grated cheese, optional

Penny Lawrence, left, with an assistant from Gretchen Wimer, serves up Involtini Di Vitello - a rolled veal dish served with linguini, foreground - after Lawrences's class on Umbrian cooking. (Bob Donaldson, Post-Gazette)

Gently pound the veal slices to even them out. Season with salt and pepper. In a bowl, combine mozzarella, prosciutto, parsley, sage and garlic. Season with salt and pepper. Spread the filling over the veal scallops. Roll up, folding in the sides, and secure with small skewers, or tie them. You can do this ahead and refrigerate.

In a large skillet, heat the oil, and roll the scallops into the flour, dusting off excess flour, and brown the bundles on all sides. Add the marsala and chicken broth, and bring to a boil. Reduce heat and simmer until the meat is cooked (about 8 minutes).

Remove the veal bundles from the pan. Place on a serving platter, and cover with aluminum foil to keep warm. Increase heat under skillet and reduce to about 1/2 cup liquid. Swirl in the butter to finish. Spoon the finished sauce over the veal. Garnish with a bit of chopped parsley and serve. Serves 6.

Note from Penny: "I like to serve lightly buttered, seasoned linguine with the veal, so I make a large bed of cooked linguine on a large platter, veal rolls on top, then spoon the sauce over the veal. Pass a bowl of Parmigiano-Reggiano cheese -- freshly grated, of course."

Cooking with Penny Lawrence

Sunday, October 08, 2000



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