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Lay each slice of veal flat and sprinkle over a little chopped garlic and marjoram.
Add some salt and pepper to taste.
Lay a slice of mortadella to fit over the veal.
Place pieces of sliced artichoke over the mortadella.
Sparingly add a thin layer of shredded radicchio.
Then, starting from the shorter end, roll the veal slices into involtini and secure with a toothpick if needed.
In a large frying pan, over medium to high heat, add the butter with three tablespoons of olive oil and brown the involitini together.
Once browned all over add the white wine and reduce heat to low.
Cook for a further 3 minutes turning occasionally.
Serve with your favourite potatoes and a crunchy salad, being sure to drizzle over plenty more JOSEPH Cold Pressed Extra Virgin Olive Oil.