Veal and spinach involtini

These succulent nibbles can be served in smaller portions as a starter, or alongside a green salad as a main dish.

  • 20 mins preparation
  • 18 mins cooking
  • Serves 4
  • Print


Veal and spinach involtini
  • 8 slices prosciutto
  • 8x 80g veal escallops or schnitzels, uncrumbed
  • 1 tablespoon dijon mustard
  • 80 gram baby spinach leaves
  • 1 1/2 tablespoon olive oil
  • 1/2 cup vegetable oil
  • 2 tablespoon baby capers, drained and rinsed
  • 2 1/2 tablespoon fresh oregano leaves
  • 2 cans borlotti beans, drained and rinsed
  • 2 green onions (shallots), chopped
  • 2 tablespoon extra virgin olive oil
  • sea salt and cracked black pepper
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon lemon zest
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • 40 gram cold butter, cubed
  • green leafy salad, to serve


Veal and spinach involtini
  • 1
    Preheat oven to 180°C (160°C fan).
  • 2
    Lay prosciutto on a flat surface. Place 1 piece of veal on top of each and spread with a little mustard. Scrunch 10g baby spinach in your hand to compress and place at one end of veal. Roll up and secure with toothpick. Repeat with remaining meat and spinach.
  • 3
    Heat olive oil in frying pan over high heat. Brown involtini on all sides, about 2 minutes. Place frying pan in oven for 7 to 8 minutes, until veal is just cooked.
  • 4
    Meanwhile, heat vegetable oil in small saucepan over high heat. Dry capers on paper towel then plunge into hot oil for 15 to 20 seconds until crisp- stand back as they can spit. Remove with slotted spoon and drain on paper towel.
  • 5
    Fry 1½ tbsp oregano leaves for 15 to 20 seconds until crisp. Remove with slotted spoon and drain on paper towel with capers.
  • 6
    Place borlotti beans and green onions in food processor and pulse to combine. With motor running, drizzle extra virgin olive oil down spout to emulsify. Season. Remove involtini from frying pan and set aside to rest.
  • 7
    Place frying pan over high heat and add garlic, lemon zest and remaining oregano.
  • 8
    Cook for 1 minute. Add wine and cook for 3 minutes to reduce and evaporate alcohol. Add lemon juice, cold butter and remaining capers, swirling frying pan to incorporate butter as it melts. Season to taste.
  • 9
    Return involtini, and any resting juices, to frying pan to coat in the sauce.
  • 10
    Spoon borlotti bean mash onto plates and top with 2 involtini. Spoon over sauce and garnish with crisp capers and oregano leaves. Serve with green salad on the side and a nice glass of white!


Equipment: colander; sharp knife; fine grater; toothpicks; ovenproof frying pan; tongs; small saucepan; paper towel; slotted spoon; food processor - Involtini are thin slices of meat that are stuffed with vegetables, cheese or herbs, then rolled up and cooked.