INGREDIENTS

For the filling:

50 g white bread from the previous day, finely chopped
120 g mushrooms
2 tbsp olive oil
25 ml milk
80 g blanched, squeezed spinach (fresh or frozen)
4 sprigs parsley
1 egg yolk
140 g ricotta
Breadcrumbs, if necessary
320 g veal tenderloin
Salt
Freshly ground black pepper
 

For the sauce:

200 g mushrooms
150 ml cream
Dry white wine to deglaze
Juice of half a lemon
1 tsp crushed orange pepper
 

For the garnish:

80 g mushrooms

HOW TO MAKE IT

1. Cut the veal tenderloin into four filets and cover each slice with cling film before beating until thin using the meat tenderiser.
2. For the filling, finely cut 120 g of mushrooms and sauté in 1 tbsp of olive oil in a non-stick pan. Add the bread cubes and fry. Add the milk and simmer until the liquid reduces. Remove and put into a bowl. Wash the parsley, shake dry and chop finely.
3. Mix in the egg yolk, ricotta and finely chopped spinach and parsley. Season well with salt and pepper. The mixture should be relatively stiff, if not, mix in breadcrumbs.
4. Divide the filling over the four veal slices, roll them up and tie closed using kitchen twine. Sear briefly on all sides in 1 tbsp of olive oil, remove and keep warm in the oven at about 120F.
5. To prepare the sauce, cut 200 g of mushrooms into slices, sauté in the pan, deglaze with white wine. Add about 150 ml of cream and bring to the boil. Remove the involtini from the oven and put them in the pan. Simmer for about 6 min. Return the meat to the oven and keep warm at about 60 degrees. Puree the sauce using the hand blender and season with lemon juice, salt and pepper to taste.