Involtini alla Romana

GialloZafferano’s selected involtini alla romana are veal rolls associated with Lazio cooking. Cured ham, carrot, celery and sage sit inside the thin slices, which cook gently in a thick tomato sauce.

Carrot and celery are cut into thin sticks, while white onion is chopped for the sauce. The veal is flattened as needed, then each slice receives cured ham, vegetables and a sage leaf.

The meat edges fold inward before each slice rolls tightly around its filling. Toothpicks keep the parcels closed while chopped onion softens in extra-virgin olive oil.

The rolls brown on all sides with salt and black pepper. White wine enters the pan before tomato pulp is added, and covered simmering draws the sauce around the meat.

The toothpicks are removed before the complete rolls are served hot in their tomato sauce. Toasted rustic bread is a suggested accompaniment for taking up the remaining sauce.