Recipes from Blue Heron Catering, the San Francisco Bay Area's choice for fine food and perfect events.

Involtini di Vitella
Grilled Veal Rolls

¹/₃ cup freshly grated Parmesan Cheese
1 egg
½ cup coarsely chopped red bell pepper
¼ cup fresh marjoram or oregano
6 cloves Baked Garlic
½ cup coarsely chopped red onion
4 ounces mortadella
5 ounces dry salami, rind removed
16 slices (about 1 pound) pounded veal scallopini (see COOK'S NOTE)

Inspiration for this dish comes from Lo Scudiero restaurant in Palermo, Sicily. The highlight of a memorable lunch of great dishes was the grilled veal rolls stuffed with ground salami and herbs. It is an unusual treatment of veal that is perfect for the antipasto table.

In a medium bowl combine the Parmesan and the egg. On a large work surface chop the pepper, marjoram or oregano, garlic, onion, mortadella and salami to a fine mince. Add this to the cheese-egg mixture and mix well.

Divide the stuffing evenly among the veal slices using about 2 tablespoons per slice. Roll each slice into a cigar shape. (The veal can be prepared to this point and stored, covered and refrigerated, for up to 8 hours.)

Preheat broiler or grill.

Oil a hot grill or broiler pan and put the rolls on it seam side down. Turn them gently once while cooking. They are done when the pink has just disappeared from the center and they feel firm to the touch. Serve at once on a heated plate.

Makes 8 servings.

COOK'S NOTE

This method also works well with pork loin. Use 2 pounds of boneless pork loin, trimmed and cut into ¹/₂-inch slices. Butterfly the slices and pound them ¹/₈-inch thick. Stuff and cook using the procedures in this recipe.

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