for 4 person

Potatoes

600 g	waxy potato
4 dl	water
1 tsp	salt

1 tbsp	rosemary
1 tbsp	olive oil
½ tbsp	clarified butter
½ tsp	salt

Involtini

50 g	cured ham
3 tbsp	flat-leaf parsley
1 tin	artichoke bottom

40 g	grated Parmesan
2 pinch	salt
a little	pepper
a little	nutmeg

300 g	veal piccata
¼ tsp	salt
a little	pepper

3 tbsp

white flour

a little

clarified butter

½ dl	veal stock
½ dl	Marsala wine
	salt and pepper to taste

How it's done

Potatoes

Cut the potatoes into approx. 2 cm cubes. Bring the water to the boil, season with salt. Add the potatoes, cook for approx. 5 mins., drain well.

Finely chop the rosemary. Heat the olive oil and clarified butter in a non-stick frying pan. Add the potatoes, reduce the heat a little and fry for approx. 10 mins., turning occasionally, until crispy. Stir in the salt and rosemary.

Involtini

Finely chop the cured ham and parsley. Drain the artichoke bottoms well and set 5 aside, chop the rest.

In a bowl, mix the chopped artichokes with all the other ingredients up to and including the nutmeg.

Beat the meat between two sheets of foil until thin, season on one side, turn.

Spread the filling over the unseasoned side of the steaks, roll the steaks up and secure with toothpicks.

Place the flour in a shallow dish, toss the involtini in the flour and shake off the excess.

Heat the clarified butter in a frying pan. Reduce the heat a little, brown the involtini all over for approx. 5 mins. Remove the meat, cover and set aside.

In the same pan, bring the stock and Marsala to the boil, simmer over a medium heat for approx. 5 mins., season.

To serve

Slice the reserved artichoke bottoms, add to the sauce along with the involtini, cover and steep on a low heat for approx. 5 mins. If necessary, strain the jus. Serve the involtini with the Marsala jus and the rosemary potatoes.

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