for 4 person

Involtini

12	veal steaks (e.g. flank, approx. 50 g each)
12	basil leaves
150 g	soft goats' cheese (Chavroux)
1	garlic clove
2 pinch	salt
a little	pepper

Fry

	olive oil, for frying
½ tsp	salt
a little	pepper

Sauce

1 dl	white wine
2 dl	meat bouillon
1 sachet	saffron
some	saffron threads
½ tbsp	butter, soft
½ tbsp	white flour
	salt and pepper to taste

How it's done

Involtini

Pound the steaks until slightly flattened, place 1 basil leaf on each steak. Mix the cream cheese with the pressed garlic, season and spread the mixture over the steaks, roll them up and secure with a toothpick.

Fry

Heat the oil in a frying pan, fry the Involtini in batches over a medium heat for approx. 5 mins. all over, remove from the pan, season and keep warm.

Sauce

Wipe the cooking fat from the pan, add the wine, stock and saffron, bring to the boil then reduce the heat. Mix the butter and flour, add them to the pan while stirring, simmer for approx. 5 mins. Return the Involtini to the pan, heat gently, season the sauce.

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