Involtini di Vitello

This is the easy and simple Italian solution to stuffing a beef fillet with cheese and prosciutto. It takes exactly 20 minutes, so it couldn't be easier. It is also a simplified version of the famous saltimbocca alla romana.

 

INGREDIENTS (4 people)

 

• 4 large beef fillets
  
• 100 grams (3.5 oz)  of sliced ​​smoked scamorza cheese (mozzarella can be used instead)
  
• 100 grams (3.5 oz) of prosciutto
  
• 4 sage leaves
  
• A bunch of aromatic herbs (rosemary, thyme, sage etc)
  
• A cup of meat broth (200 ml)
  
• Salt
  
• ground black pepper
  
• extra virgin olive oil
  

 

First of all we are going to hit the fillets with a kitchen mallet so that they soften - in case they are steer or cow and not veal - but above all so that they take a sufficient shape to contain the slice of ham.

 

Lightly salt and pepper both sides of the fillet and place a slice of ham (prosciuto) on top.

 

Then we place slices of smoked scamorza on top. This cheese has a flavor and texture similar to mozzarella but with the difference that it is smoked. You can find it sliced ​​or whole. If you find it before slicing you will recognize it right away because this cheese is in the shape of an eight. It is quite odd.

 

If you can't find scamorza you can use mozzarella. The ham is covered with the cheese and without further ado proceed to roll the meat over the filling, so that it is completely enclosed inside. Make sure it is well sealed with two toothpicks closing the ends.

 

In the center of each involtini (roll in italian) we pin the sage leaf with a toothpick.

 

Pour a generous stream of olive oil into a wide saucepan and cook the involtini over medium heat until they are lightly toasted on all sides, trying not to let the melted cheese come out.

 

Chop the fresh aromatic herbs and sprinkle them on top. Add the cup of broth and let it cook, with the pan covered, for around 10 minutes.

 

Before finishing cooking, season with salt and pepper again slightly and it is ready to serve.