INFORMATION
Type of dish
Occasion, extravagance & level of difficulty
Cooking appliance
Flavour
Type of ingredient
Food by region
Recipe for
Temperate range
RECIPES
Veal involtini with sage white beans
rating
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ingredients
Serves 4–8
200g dried white beans (medium)
2 cloves of garlic
1 chilli
1 sprig fresh sage (about 10 leaves, plus a few to garnish)
3cm strip of organic lemon peel
6–7 tablespoons olive oil
8 veal escalopes, about 75g each (very thinly sliced)
1 small bunch flat-leaf parsley (roughly chopped)
30g parmesan cheese (freshly grated)
50g parmesan cheese (cut into chunks)
70–80g ham (Parma or San Daniele, very thinly sliced)
150ml dry white wine
150ml marsala
250g cherry tomatoes on the vine
50g cold butter (cut into pats)
1–2 tablespoons lemon juice
freshly ground black pepper
pinch of sugar
coarse sea salt
plus: kitchen string (for tying up the involtini)
200g dried white beans (medium)
2 cloves of garlic
1 chilli
1 sprig fresh sage (about 10 leaves, plus a few to garnish)
3cm strip of organic lemon peel
6–7 tablespoons olive oil
8 veal escalopes, about 75g each (very thinly sliced)
1 small bunch flat-leaf parsley (roughly chopped)
30g parmesan cheese (freshly grated)
50g parmesan cheese (cut into chunks)
70–80g ham (Parma or San Daniele, very thinly sliced)
150ml dry white wine
150ml marsala
250g cherry tomatoes on the vine
50g cold butter (cut into pats)
1–2 tablespoons lemon juice
freshly ground black pepper
pinch of sugar
coarse sea salt
plus: kitchen string (for tying up the involtini)
Per portion: 725 kcal / 3035 kJ / protein 53g / fat 99g / carbohydrate 26g
preparation
1. Soak the beans overnight in cold water in an ovenproof pan, drain, then add fresh cold water up to about a finger’s width from the base of the pan. Peel 1 clove of garlic, seed and finely chop the chilli and add these, along with the sage, lemon peel and 3 tablespoons of olive oil, to the pan. Bring to the boil and cook over a low heat for 20–30 minutes.
2. Lay the veal escalopes on a work surface and sprinkle with pepper, parsley and grated parmesan in turn. Divide the ham equally over the escalopes and place chunks of parmesan in the centre of each. Roll up the involtini and tie with kitchen string.
3. Heat 2 tablespoons of oil with 1 peeled clove of garlic in a large non-stick frying pan. Brown the involtini on all sides over a medium heat (approx. 5 minutes) and transfer to an ovenproof pan. Dissolve the sediment on the bottom of the frying pan with the wine and marsala, season with pepper, then add the liquid to the pan with the involtini. Bring to the boil briefly on the hob, then place in the oven along with the pan of beans. Cover and cook at 120°C for 45 minutes (Fan plus setting).
4. Keeping the tomatoes on the vine, divide into four portions and place on a sheet of aluminium foil. Brush with olive oil, sprinkle with coarse salt and bake in the oven for the last 25 minutes of the cooking time.
5. Lift the involtini out of the pan, slice on the diagonal and keep warm. Sieve the sauce and pour back into the pan, place on the hob and reduce slightly over a high heat. Season with salt and a pinch of sugar. With the pan off the heat, whisk the pats of butter into the sauce. Reduce the heat so the sauce stays warm but does not boil.
6. Season the beans with 1/2–1 teaspoons of salt and lemon juice. Put a large spoonful of beans into the centre of each plate, top these with the involtini and tomatoes, drizzle with the wine and marsala sauce and serve immediately.
2. Lay the veal escalopes on a work surface and sprinkle with pepper, parsley and grated parmesan in turn. Divide the ham equally over the escalopes and place chunks of parmesan in the centre of each. Roll up the involtini and tie with kitchen string.
3. Heat 2 tablespoons of oil with 1 peeled clove of garlic in a large non-stick frying pan. Brown the involtini on all sides over a medium heat (approx. 5 minutes) and transfer to an ovenproof pan. Dissolve the sediment on the bottom of the frying pan with the wine and marsala, season with pepper, then add the liquid to the pan with the involtini. Bring to the boil briefly on the hob, then place in the oven along with the pan of beans. Cover and cook at 120°C for 45 minutes (Fan plus setting).
4. Keeping the tomatoes on the vine, divide into four portions and place on a sheet of aluminium foil. Brush with olive oil, sprinkle with coarse salt and bake in the oven for the last 25 minutes of the cooking time.
5. Lift the involtini out of the pan, slice on the diagonal and keep warm. Sieve the sauce and pour back into the pan, place on the hob and reduce slightly over a high heat. Season with salt and a pinch of sugar. With the pan off the heat, whisk the pats of butter into the sauce. Reduce the heat so the sauce stays warm but does not boil.
6. Season the beans with 1/2–1 teaspoons of salt and lemon juice. Put a large spoonful of beans into the centre of each plate, top these with the involtini and tomatoes, drizzle with the wine and marsala sauce and serve immediately.
