When we visited Rome a few years ago we all agreed the best meal we had was at Taverna Romana. Alana and I both had carbonara while Dave had involtini in a red sauce. When I saw we haven’t shut up about our meals for the last 3 years I’m not even kidding. It maybe was the only time I forgot to take a picture before we ate because we were too busy wolfing our food down.
This weekend I decided to give involtini a try, as much as I’d love to make a carbonara I need to work on making it a bit more keto-friendly. Here are the veal involtini steps I did:
Ingredients: veal scallopini, prosciutto, mozzarella cheese, various spices of your choosing, basil leaves.
I started by laying out the veal on a cutting board.
I layered a slice of prosciutto on each piece of veal, where it overhung I just folded it over.
I layered basil leaves very thin slices of mozzarella cheese and spices (I used salt, pepper, thyme, rosemary, oregano, garlic powder).
I rolled up each piece and then wrapped two pieces of twine around each one.
I dredged them in carbalose flour.
Then made a quick sauce using sausages I uncased and a spaghetti sauce that is relatively low carb.
I fried them in olive oil on both ends and then on all sides for a few minutes then put them in a pan that I had transferred the sauce into earlier.
I topped them all with extra sauce and mozzerella cheese. Then baked them in the oven at 375 for 25 minutes.
Dave made a tiny charcuterie plate to go with it. I was happy they stayed so well rolled! Just don’t forget to cut the twine off!