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5
out of 5
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Involtini with a little twist,
October 27, 2008
By NicholasRomagnoli
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"Did not use fresh artichokes but used frozen hearts dried in a towel, 1 box for this recipe.
Sauteed the chopped hearts in a little olive oil to which added some fine breadcrumbs, finely chopped clove of garlic , pinch of salt and of pepper and grated parmigiano cheese, all too taste. Set aside to cool.
Before filling the cutlets added one (1 ) beaten egg as a binder to above mixture.
Used double the amount of tomato paste and used chicken broth and white wine.
Served the involtini accompanied by 1 pound of fresh cavatelli, cooked al dente, and dressed with the sauce and parmigiano cheese.
Made once for us and once for friends who own a restaurant.
Meraviglioso!!"
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6 of 6 people found this review helpful.
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