Dried meat

Grisons-style involtini

A Grisons version of this traditional dish
Kalbs Involtini 009 gr

Ingredients (for 4 people)

  • 8 veal escalopes sliced very thinly
  • A little salt
  • Freshly ground pepper
  • 8 slices of Grischuna Grisons dry-cured ham
  • 2 tbsp cooking butter
  • 1 dl white wine
  • 2 dl bouillon
Filling
  • 120 g Mascarpone
  • 30 g diced Grisons dry-cured bacon
  • 2 tbsp chopped rocket
Garnish
  • Rocket leaves

Preparation

Season the escalopes and put dry-cured ham on top. Mix the Mascarpone with the diced bacon and chopped rocket and put it on the slices of dry-cured ham. Roll up the meat and hold it in place with a toothpick. Brown on all sides in the hot butter, add the white wine and bouillon, cover and leave to braise for 10 to 12 minutes until tender.

Garnish with rocket leaves