Involtini con carne di puledro, le ricette di Giovanni Coppiello

horse meat

🥗Healthier: veal

💰Cheaper: pork

Veal offers a similar texture and flavor, while pork is more widely available and affordable.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham is lower in fat, while bacon provides a smoky flavor.

cheese

🥗Healthier: ricotta

💰Cheaper: mozzarella

Ricotta is lighter, while mozzarella is more economical.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity, while broth adds depth.

Blanch savoy cabbage leaves in boiling water for a few minutes and set aside.

Cut horse meat into medallions about 1 cm thick to keep the inside rare during cooking.

In a skillet, melt some butter with a bit of olive oil.

Dredge the medallions of meat in flour and add them to the skillet.

Season the meat with a bit of salt.

Cook the meat for a few minutes on each side, ensuring it remains rare in the center.

Remove the meat from the skillet, allowing excess butter to drain off.

Prepare the blanched savoy cabbage leaf and place slices of bresaola on top to enhance flavor.

Spread mustard on one side of the meat medallions and place them on the bresaola.

Spread mustard on the other side of the meat as well, ensuring even flavor.

Roll the meat in the cabbage leaf and seal it.

Quickly return the rolled involtini to the skillet for a minute, turning with a fork to flavor them.

Arrange the involtini on a plate, optionally garnishing with additional bresaola.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens