Modena Involtini

Serve the Involtini very hot with sauce from a skillet and garnish with fresh herbs.

Ingredients

• 600-700 g veal tenderloin
• 300 g pancetta or not very fat smoked brisket
• 80-100 g Parmesan or other aged cheese
• 20-30 basil leaves
• 100 ml broth or water
• 70 ml modena balsamic vinegar
• olive oil
• flour
• salt, freshly ground black pepper
• fresh oregano, thyme, rosemary for serving - your choice

Directions

1. Cut the slightly frozen tenderloin into thin slices, 3-4 mm across the fibers. Pepper the meat lightly. Slice the brisket as well.
2. Cut the parmesan into short cubes about 1.5 cm thick.
3. Place a slice of tenderloin on a work surface followed by a slice of pancetta / brisket. If the slices are large, cut them in half.
4. Place a basil leaf and 2 parmesan slices on each slice, roll into a roll, secure with a toothpick.
5. Heat some oil in a skillet. Sprinkle the flour over the rolls and stir until the meat is covered in flour on all sides. Place the Involtini in the skillet. Fry on all sides over medium heat, until golden brown appears on the meat.
6. Pour balsamic vinegar into the pan, stir. Pour in broth or water. Cook until cheese starts to flow.