Involtini Alla Salvia

Involtini alla salvia (veal rolls on skewers with bay onions)

Chop the liver and the raw ham very finely. Mix with the egg, breadcrumbs, parmesan cheese and parsley. Season the mixture with salt, nutmeg and pepper.

Thinly pound the veal patties one by one between plastic wrap with a rolling pin. Spread the filling evenly on top and roll the cookies together. Thread three rolls together on a skewer, placing a sage leaf between each.

Season the skewers with salt and pepper before frying. Roast them slowly in the hot melted butter over medium heat, turning several times. Remove from the frying pan and keep warm.

Melt the gravy with the white wine and Marsala. Cook over high heat until well reduced. Add the butter in flakes and work it into the sauce. Season and pour over the veal rolls.

For the onion vegetables, place the pearl onions in boiling water for 1 minute. Immediately quench when cool, now the onions squeeze out of the skin effortlessly.

Chop the bacon and sage. Sauté both in hot olive oil. Add the onions and sauté briefly. Extinguish with the white wine. Cook completely.

Add parsley, bay leaves and chopped tomatoes. Continue cooking everything in the open frying pan until the onions are soft and there is no more liquid. Season the onions with salt and freshly ground pepper to taste.

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