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Meat Rolls Stuffed With Ham And Herbs - ...


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  • 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)


Servings 4


Step 1

* 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.

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