Involtini alla Mostarda di Cremona
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal (Vitello) | 1 kg |
| Chorizo sausage | 200 g |
| Bread (Pane) | 50 g |
| Grana Padano DOP cheese | 50 g |
| Egg yolks (Tuorli) | 2 |
| Black pepper (Pepe nero) | To taste |
| Butter (Burro) | 100 g |
| White wine (Vino) | 1 glass |
| Milk (Latte) | 1 glass |
| Cremona mustard (Mostarda di Cremona) | 300 g |
Instructions:
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Begin by preparing the filling for the veal rolls. In a large mixing bowl, combine the chorizo sausage (finely crumbled), the white bread soaked in milk (make sure to squeeze out excess liquid), egg yolks, and the grated Grana Padano DOP cheese. Season generously with black pepper. Mix everything thoroughly to create a cohesive filling.
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Lay the veal slices flat on a clean surface. If the veal slices are thick, you may want to gently pound them to an even thickness for rolling.
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Spoon a portion of the chorizo mixture onto each veal slice, then roll them tightly to form small, secure involtini (rolls).
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In a large skillet, melt the butter over medium heat. Once the butter has melted and is bubbling, carefully add the veal rolls to the pan, browning them on all sides.
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Once the veal is nicely browned, pour in the white wine and let it reduce slightly to infuse the rolls with flavor.
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Add the Cremona mustard to the pan, stirring gently to coat the veal rolls. Pour in the milk and cook over low heat, allowing the sauce to thicken and the flavors to blend for about 15 minutes.
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Once the involtini are cooked through and the sauce has thickened, remove them from the heat. Serve hot, drizzling the creamy mustard sauce over the top.
Enjoy your delicious Involtini alla Mostarda di Cremona, a flavorful veal roll enriched with the tangy sweetness of Cremona mustard, perfect for a special dinner!
