Meat Rolls Stuffed With Ham And Herbs - ...
- 8 thin slices veal, pork, or chicken cut for scaloppine
- 8 thin slices prosciutto
- 2 tablespoons finely-crushed juniper berries*
- 8 whole sage leaves
- Grinding of black pepper
- Fine sea salt to taste
- Extra-virgin olive oil
- 1/2 cup Montefalco Rosso (or other red wine)
* Note: Juniper berries are in the spice section of most grocery stores; use a mortar and pestle to crush them or use a small spice grinder.
Lay the meat pieces out flat. Top each one with a slice of prosciutto, a little of the crushed juniper berries, a sage leaf, a grinding of pepper, and a sprinkling of salt. Roll each piece up to form a little bundle. This is the involtino. Tie the involtini with kitchen string. Put them in a baking dish large enough to hold them in a single layer.
Preheat the oven to 350 degrees.
Brush the involtini with olive oil. Bake them 5 minutes, then pour in the wine and continue baking an additional 7 minutes, basting the bundles occasionally with the wine. Serve hot.
This recipe yields 4 servings.