Veal Involtini: English Grill and BBQ
Classic italian involtini, prepared to perfection.
Ingredients
| Veal | 1 Pound , pounded thin (2 pieces) | |
| Italian sausage | 2 , casing removed | |
| Dried tomatoes | 1/8 Cup (2 tbs) | |
| Cheddar cheese | 2 Ounce , sliced | |
| Black forest ham slices | 4 |
Directions
GETTING READY
1. Pound veal fillet thin and set it aside.
2. Prepare monolid smoker for indirect heat at a temperature of about 140- 160 C.
MAKING
3. Place contents of one sausage each on the veal and spread it well.
4. Add some dried tomatoes on the top of the sausage.
5. Layer with cheddar cheese and roll calf meat as tight as possible. Secure it well.
6. Close the ends with black forest ham such that the cheddar stays inside.
7. Pass a couple of skewer through the centre of the involtini such that the ham as well as the whole meat stays intact.
8. Grill the involtinis for about 40 minutes or until the internal meat temperature is about 80 C.
SERVING
9. Pull the skewers out gently. Cut each involtini into two and serve with some sides.
Recipe Summary
Nutrition Facts
Serving size
Calories 819Calories from Fat 502
% Daily Value*
Total Fat 56 g86.2%
Saturated Fat 24 g120%
Trans Fat 0 g
Cholesterol
Sodium 1337 mg55.71%
Total Carbohydrates 4 g1.3%
Dietary Fiber %
Sugars 2 g
Protein 72 g144%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
