for 4 person

Involtini

2	Luganighe sausages *-*
4	dried tomatoes in oil, drained, finely chopped
3 tbsp	oregano, finely chopped
2 tbsp	rosemary, finely chopped
2 tbsp	breadcrumbs
8	thin veal cutlets, approx. 50 g each
¼ tsp	salt
a little	pepper

To fry

oil, for frying

Peperonata

1	onion, cut into thin slices
2	garlic cloves, sliced
4	bell pepper, cut into thin slices
2 tbsp	tomato puree
1 dl	white wine
3 dl	water
1	bay leaf
½ tsp	salt
a little	pepper

How it's done

Involtini

Mix the sausage meat, tomatoes, herbs and breadcrumbs. Season the cutlets, spread the sausage mixture on top of the cutlets, roll up and tie with kitchen twine or secure with toothpicks, if necessary.

To fry

Heat the oil in a non-stick frying pan, fry the involtini on all sides for approx. 5 mins. Remove, wipe the cooking fat from the pan, add a dash of oil to the pan.

Peperonata

Briefly sauté the onion and garlic, add the pepper and cook for approx. 5 mins. Add the tomato puree and cook briefly, pour in the wine, reduce slightly. Pour in the water, add the bay leaf, season, simmer for approx. 20 mins. Return the involtini to the pan, simmer for approx. 10 mins.

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