\nServes 4<\/strong><\/p>\n
![\"\"](\"http:\/\/designingitaly.com\/italian-travel-specialist\/wp-content\/uploads\/2010\/12\/Vealinvoltiniblog.jpg\" "\\"Vealinvoltiniblog\\"")
<\/a>Ingredients:<\/p>\n
8 asparagus spears<\/p>\n
4 veal cutlets (sliced thin) \u2013 pound with meat mallet to tenderize or have done by butcher
\n4 thin slices of prosciutto
\n4 thin slices of fontina cheese
\nAll purpose flour, seasoned with salt & pepper
\n3 tablespoons butter
\n1 tablespoon olive oil (see cooking notes)
\n3 tablespoons dry Marsala wine<\/p>\n
Instructions:<\/strong> Wash asparagus and break off woody ends. Blanch in boiling salted water for 2-3 minutes based on thickness of spears. Do not overcook. Reserve 3 tablespoons of liquid and plunge in cold water to stop cooking action. Drain and set aside for assembly.<\/p>\n Prepare veal cutlets by placing each cutlet between 2 sheets of wax paper & pound with a meat mallet or have butcher tenderize. This will provide a thin tender meat that will wrap easily & fry quickly. Season lightly with salt & pepper<\/p>\n Assembly:<\/strong> Roll each veal slice up tightly and tie in place at each end with kitchen string. Roll in seasoned flour.<\/p>\n Heat 2 tablespoons butter & olive oil in frying pan. Fry the rolls over low heat for about 10 minutes, turning frequently, until golden & tender. Transfer to a hot serving dish & keep warm.<\/p>\n Add the Marsala, the reserved asparagus liquid & the remaining butter to the pan & bring quickly to a boil. Simmer for 3-4 minutes, scraping the bits from the base of the pan. The juices will reduce & darken. Taste for seasoning, then spoon over veal rolls & serve immediately. Cooking Notes:<\/strong> The Involtini can be assembled earlier in the day, refrigerated and then fried when ready to serve. Cut off the butcher twine before serving. I just counted my Italian cookbooks and am at a grand total of 11 and growing. For inspiration,\u00a0 I also go on the Internet to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[6],"tags":[4],"_links":{"self":[{"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/posts\/8"}],"collection":[{"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/comments?post=8"}],"version-history":[{"count":11,"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/posts\/8\/revisions"}],"predecessor-version":[{"id":16,"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/posts\/8\/revisions\/16"}],"wp:attachment":[{"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/media?parent=8"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/categories?post=8"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/designingitaly.com\/italian-travel-specialist\/index.php\/wp-json\/wp\/v2\/tags?post=8"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPlace the veal cutlet on a flat surface and cover with a thin slice of prosciutto and a thin slice of fontina cheese. Place 2 pieces of asparagus along side each other in the center running across the shortest width. Alternate spears so tips are hanging over veal at each end. Final result is to roll bundles and have asparagus tips visible at each end.<\/p>\n
\nEnjoy!<\/p>\n
\nFor a treat I use infused olive oil \u201cSage & Mushroom\u201d from The Olive Grove <\/a>in Mendota Heights, MN.\u00a0 They also ship!<\/p>\n","protected":false},"excerpt":{"rendered":"