Involtini di vitello, salsiccia siciliana, peperonata, gratin di patate

Ingredients for 5 servings:

• 5 veal roulades
• 2 burrata
• 300 g arugula
• 500 g cherry tomatoes
• 200 ml white wine
• 2 onions
• olive oil
• salt and pepper
• basil
• 4 bell peppers, colored
• 3 large tomatoes
• 3 onions
• 3 tbsp olive oil
• 4 tbsp lemon juice
• basil
• oregano
• salt and pepper
• 6 large potatoes
• salt and pepper
• 1 bunch of basil
• 250 ml tomato sauce (cherry tomato sauce)
• 100 g Parmesan, freshly grated
• some olive oil
• 2 onions
• 1 kg pork belly
• 250 g provolone
• 250 g cherry tomatoes
• 1 bunch of parsley
• 20 g salt
• 6 g pepper
• Pig intestine, 3 meters

Instructions

Working time approx. 2 hours 50 minutes; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 6 hours 5 minutes

from the show “The Perfect Dinner” on VOX from 12.02.2025

For the Involtini di Vitello, pound the roulades evenly thin with a meat tenderizer and place them on the countertop. Season with salt and pepper. Wash the arugula, pat dry, and place on the roulades. Chop the cherry tomatoes and arrange them on top. Cut the burrata into pieces and place them on the roulades. Season with olive oil, salt, and pepper. Fold in the sides of the roulades, roll them up, and secure them with kitchen string or a kitchen net. Heat olive oil in a casserole dish, slice the onions, and fry them. Add the roulades, season with salt, pepper, and basil, and deglaze with white wine. Braise the roulades over medium heat for about 1 hour and 30 minutes. Once cooked, strain the sauce through a sieve, bring back to a boil, and thicken slightly with cornstarch. Serve the roulades with the sauce. For the peperonata, wash and dry the peppers and tomatoes. Place the unpeeled peppers, tomatoes, and onions on a baking sheet lined with parchment paper. Bake in a preheated oven at 185°C (top/bottom heat) for 30-45 minutes, until the skins blister. After baking, place the vegetables in freezer bags and let them cool completely. Remove the skin and seeds, then cut the vegetables into thin strips. Season with olive oil, lemon juice, salt, pepper, basil, and oregano. Serve the peperonata as a side dish. For the potato gratin, peel the potatoes and onions and slice them thinly. Grease a pan with olive oil. Layer the onions, potatoes, cherry tomato sauce, Parmesan cheese, and basil. Lightly season each layer with salt and pepper. Finish with a little olive oil, cover the pan, and cook in the oven at medium heat for about one hour. Serve the gratin with the roulades. For the salsiccia condita, cut the pork belly into small pieces, season with salt, and pepper. Mince using a meat grinder. Finely dice the provolone and cherry tomatoes. Mix with the meat and chopped parsley. Thread the pork casing onto a sausage stuffer and carefully fill with the meat mixture. Portion the sausage and tie the ends. Place the sausages in a roasting bag, sprinkle with some onion, and tie the bag. Pierce small holes in the roasting bag with a fork. Roast the salsiccia in a preheated oven at 185°C (top/bottom heat) for approximately 30-45 minutes. Serve the finished salsiccia with the involtini and potato gratin. Pina prepared this recipe as a main course on the show “The Perfect Dinner” – Day 3 in Paderborn on Wednesday, February 12, 2025.