Involtini Di Vitello

Divide the mozzarella into 12 pieces.

Beat the pieces very thinly. Season with salt, pepper and a crushed garlic clove. Place one piece of mozzarella, one slice of prosciutto di Parma and two sage leaves on each cutlet. Roll up.

Peel the tomatoes, remove the seeds and dice finely. Chop the shallots and 2 cloves of garlic. Cut the arugula into small strips.

Sauté shallots and garlic in a little bit of oil. Add the diced tomatoes. Sauté for a few minutes. Season with salt and pepper.

Brown the veal roulades in oil. Pour off the oil. Add a little water to the pan and cook the meat for a few minutes.

Arrange the involtini with the diced tomatoes. Sprinkle the arugula on top.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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