Buon appetito!
Provolone rolls
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 1 can ELVEA diced tomatoes with Italian herbs
- 2 slices of bread
- 50 grams pine nuts
- 2 rode onions
- 3 cloves garlic
- handful of green herbs
- 8 thin veal cutlets
- 8 slices provolone
- olive oil
- pepper
- salt
- 2 dl white wine
- handful of flat parsley
Preparation
-
1
Preheat the oven to 180 °C.
-
2
Finely chop the bread and toast it in a dry pan, along with the pine nuts.
-
3
Dice the red onions and garlic, add them and sauté for a bit longer. Chop the herbs and mix them into the bread mixture.
-
4
Lay the veal cutlets on the table. Place a slice of cheese on each cutlet and spoon the bread mixture onto the cheese. Roll up and secure with a toothpick.
-
5
Brown these involtini in a little olive oil and arrange them in a baking dish.
-
6
Season with salt and pepper.
-
7
Pour white wine and the tomatoes over it.
-
8
Bake 30 minutes in the oven.
-
9
Finish with parsley.
