Ingredients
- 4 thin, unbreaded (veal) cutlets
- 2 ripe pears
- 100 g slices of Parma ham
- 1 pack of blue-vein cheese, eg gorgonzola with mascarpone
- ½ bunch of grapes without seeds
- ½ cup of vine tomatoes
- Brassica rapeseed oil
- Salt and pepper
- Extra needed:
- Plancha, baking tray or skillet
- Cheese slicer
- Cocktail sticks
- Core thermometer
Preparation
- Prepare your BBQ for immediate use with a baking tray, plancha or skillet and preheat to 180–200°C. Place the schnitzels on your work board and sprinkle with salt and pepper to taste.
- Cover the schnitzels with the slices of Parma ham. Cut thin slices of the pear with the cheese slicer and place a double layer on the Parma ham. Cut slices of the blue-veined cheese and place them on the pear. Roll up the schnitzels and secure with cocktail sticks.
- Halve the grapes. Add a little rapeseed oil on your plancha/skillet and cook your involtini (rolls), turning regularly. Roast your tomatoes on the grid and grill the grapes on the plancha or in your skillet.
- The veal involtini are cooked at a core temperature of 65°C. If you use pork, keep a core temperature of 70°C. Do measure the temperature of the meat and not the filling!
- Serve immediately.
This Involtini recipe was made by Fire & Food on the CADAC Citi Chef 40 FS!