For this recipe I would like first to thank Valerio Di Stefano (www . valeriodistefano.com) for giving me its ok to publish. I revisited a bit 'the writing of the recipe (I hope he will forgive me ...) but in any case, the ingredients and preparation were unchanged (except pure saffron I used myself). Accompany this with a great second Prosecco di Valdobbiadene.
Ingredients:
- 4 slices of meat (2 per person) cut into thin slices type;
- Zucchini;
- Radicchio leaves in oblong;
- A small amount of Belgian endive;
- Half a glass of skimmed milk;
- ½ teaspoon pure saffron threads;
- A spoonful of flour;
- Salt;
- pepper and spices to taste;
- Toothpicks
Place Soak saffron in hot milk using an airtight container (tupperware). Let soak for an hour.
Season the slices of thinly sliced \u200b\u200bmeat with salt, pepper and if you like a leaf of fresh sage.
Cut the zucchini into thin strips, wash the radicchio and envy. Spend in the oven and season with salt.
When everything is grilled, place a generous amount of zucchini, envy, and a few slices in oblong strip of radicchio (radicchio always). Roll the meat rolls around and stop it with a toothpick (style saltimbocca alla romana).
Place the whole pan on the oven before you leave in a warm and covered with parchment paper. Pour a drizzle of extra virgin olive oil and bake in the oven sugl'involtini. Please note that cooking times are pretty fast, so you'll be quick to prepare the rest.
Take a pan into which the milk, flour, more salt, pepper and saffron. Put the pan on low heat and begin stirring with a wooden spoon. Pay attention to the continuing turn the sauce or it may thicken. Once ready, pour into serving dish and Lie down the hot rolls. Serve immediately.
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