{\rtf1\ansi\deff0\deftab720{\fonttbl{\f0\fnil MS Sans Serif;}{\f1\fnil\fcharset2 Symbol;}{\f2\fswiss\fprq2 System;}{\f3\fswiss\fprq2 MS Sans Serif;}{\f4\fmodern\fprq2 MS Sans Serif;}} {\colortbl\red0\green0\blue0;} \deflang2057\pard\plain\f3\fs24\cf0\b Involtini di vitello alla Neapolitana \par \plain\f4\fs17\cf0 \par \plain\f3\fs17\cf0\i 500g veal fillet cut into 8 thin slices \par 8 thin slices cooked ham or bacon \par 25g breadcrumbs soaked in milk and squeezed dry \par 3 tablespoons sultanas \par 25g pine nuts or blanched slivered almonds \par 4 tablespoons grated parmesan cheese \par 2 tablespoons chopped parsley \par salt and pepper \par 1 tablespoon oil \par 25g butter \par 150ml dry white wine \par parsley to garnish \par \plain\f4\fs17\cf0 \par Lay the veal flat between greaseproof paper and beat gently to flatten. Cover each piece of veal with a slice of ham or bacon. Mix together the breadcrumbs, sultanas, nuts, cheese and parsley, and season with salt and pepper to taste. Divide between the veal slices, roll up and secure each one with a cocktail stick. Heat the oil and butter in a pan, add the veal rolls and fry until lightly browned. Pour in the wine, cover and cook very gently, turning once, for 20 to 25 minutes until tender. Transfer the rolls to a warmed serving dish and keep hot. Bring the pan juices to the boil, stirring, and cook until well reduced. Spoon over the meat, garnish with parsley and serve immediately. \par }