Stuffed Veal Scaloppine with Fennel, Pancetta and Capers
Instructions:
- 2 tablespoons salt-packed capers*
- 1 1/3 pounds small veal scaloppine, trimmed (600 g)
- Salt and freshly ground black pepper
- 1/ 4 pound pancetta, sliced (110 g)
- 4 tablespoons olive oil
- 1 clove of garlic, peeled and coarsely chopped
- 2 small fennel bulbs, trimmed and coarsely chopped
- 2 tablespoons coarsely chopped parlsey
- 2 tablespoons butter (30 g)
- 1 / 2 bouillon cube
- 1/ 3 cup white wine (80 ml)
- * If you cannot find salt-packed capers, use brined capers, well rinsed and drained.
- Rinse the capers and soak in a bowl of cold water for 20 minutes. Drain and dry on paper towels.
- Meanwhile, lay out the scaloppine on a work surface and season lightly with salt and pepper.
- In a small skillet, fry the pancetta in 1 / 2 tablespoon of the olive oil until it is brown but not too crisp. Remove the pancetta with a slotted spoon and chop coarsely. Reserve the oil in the skillet.
- Finely chop together the pancetta, garlic, fennel, parsley, and capers. Season lightly with salt and pepper. Divide this mixture among the scaloppine, roll them up, and close the rolls with toothpicks.
- Heat the butter, the remaining olive oil, and the reserved pancetta cooking oil in a large skillet. Place the involtini slowly into the pan and add the wine. Raise the heat to a simmer and cook for 15 to 20 minutes, turning the involtini occasionally.