There are flavour combinations that can not fail. Veal with sage, Parma ham, white wine and cream is such a one. No wonder it’s a classic in Italian cuisine: it is known there under the name Involtini alla Romana, where involtini means roll. But a better known name for this combination of ingredients is Saltimbocca alla Romana. The main difference there is that the veal is laid out flat like a Schnitzel and not rolled.
Well, anyhow, Involtini has also become a recurring dish in our kitchen. Not only because of the killer flavours, but simply because it is easy and quick to make, actually something you wouldn’t expect from a dish tasting that good! Your guests might think you were standing in the kitchen for 3 hours to yield such flavours. Here’s my quick photo report recipe:

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