Involtini al Tartufo
     Veal Rolls with Truffle

1 truffle, or 1 tbsp truffle cream

6 veal 'scaloppine'

6 thin slices of pancetta

1 bunch of sage

1 cup of dry white wine

2 tbsp butter

salt and pepper

On each veal 'scaloppina' place one slice of pancetta, one slice of truffle, and one sage leaf. (Instead of the truffle slice, you may spread a little truffle cream on each piece of veal.) Roll the veal up and secure with a toothpick.
     Melt the butter in a frying pan and brown the veal rolls on medium heat. Pour the wine into the pan, and season with salt and pepper. Cook a few minutes longer with the lid on to reduce the sauce.
 
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