Involtini with Chili Veal Sausage Meat Filling

For the involtini with chili veal stuffing, first remove the veal cutlets from the refrigerator in time for them to reach room temperature.

In the meantime, wash and skin the chili pepper (see tip) and cut into fine cubes. Wash the herbs, dab dry and chop not too finely. Mix everything with the veal sausage meat and season with salt and pepper if necessary. Make sure that the bacon is salty enough.

Wash the veal cutlets, dab dry and pat thinly between cling film. Season with pepper, place 2 slices of bacon on top, cover with half of the Parmesan (grated or shaved). Form half of the veal meat mixture into a small roll and place in the center of the veal cutlet, covering with a slice of bacon. Roll up the veal cutlet from the narrow side, secure with toothpicks.

Preheat the oven to 140 degrees Celsius and place a fireproof dish in the oven. Heat a heavy pan and add the canola oil. Immediately add the involtini and brown well on all sides.

Put them in the pan and in the oven, spread the browning fat over them and let them cook for about 20 minutes. Wipe out the pan and put it back on the stove. Deglaze the gravy with red wine, add the veal stock and boil down, thickening if necessary.

Season the sauce with red wine vinegar, salt and pepper, remove from the heat and add the cream. Cook the involtini from

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