Involtini with dried tomatoes and port wine sauce

Ingredients for 4 servings:

• 8 slice(s) lean beef
• 8 slices of Parma ham
• 1 jar of dried tomatoes in oil
• 150 g veal sausage meat
• 1 dl port wine
• 5 dl meat broth
• 1 dl cream
• Salt
• pepper
• possibly coarse-grained mustard
• possibly herbs, Italian
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Pound the beef slices thinly with a rolling pin. Brush with salt and pepper and, if desired, coarse-grained mustard. Spread some veal mince on each slice and spread it out. Place 1-2 sun-dried tomatoes in the center of each slice and roll up. Wrap with the Parma ham. Toothpicks can be used if desired, but I don’t use them. Heat a little oil or cooking fat in a pan. Brown the involtini, open-side down, until well-fed. Deglaze with the port wine and reduce slightly. Add the meat stock and continue to simmer on low heat for about 15 minutes. Finally, season with salt and pepper and, if desired, Italian herbs, and finish with the cream. The cream can also be omitted. Serve with wide pasta or mashed potatoes.