Involtini alla mostarda di Cremona

The Involtini alla mostarda di Cremona are a dish full of flavor, thanks to the combination of meat and the characteristic sweet and spicy mostarda. Here’s how to prepare them.

Ingredients

• 8 thin slices of meat (beef or veal)
• Cremona mostarda to taste
• 8 thin slices of prosciutto crudo
• 8 sage leaves
• Flour to taste
• Meat broth to taste
• Extra virgin olive oil
• Butter
• Salt and pepper

Preparation

1. Start by lightly beating the meat slices to flatten them and make them even tenderer.
2. Place a slice of prosciutto crudo on each slice of meat. Add a piece of Cremona mostarda on top (make sure to cut the fruit contained in the mostarda if it is too large) and a sage leaf.
3. Roll up the meat slices to form the involtini and secure them with a toothpick to prevent them from opening during cooking.
4. Lightly dust the involtini in flour.
5. In a large pan, heat a mixture of oil and butter and when it is hot, lay the involtini in it.
6. Brown the involtini on all sides until they are nicely golden.
7. Deglaze with a little meat broth and let cook covered for about 20 minutes. If necessary, add more broth during cooking to prevent the involtini from drying out.
8. Once cooked, remove the involtini and if you desire a thicker sauce, you can add some flour to the cooking juices and reduce the sauce.
9. Arrange the involtini on a serving dish and nap them with the sauce formed in the pan. Serve hot.

Curiosity

Cremona mostarda is a typical culinary preparation from Lombardy, originally from the city of Cremona. It is characterized by its preparation with various candied fruits and a sauce made from sugar dissolved in water, flavored with mustard essential oil, which gives that particular sweet and spicy taste so unique and versatile in cooking.