Involtini with Tilsiter Filling

Blog Involtini With Tilsiter Filling


1 tsp clarified butter
4 veal slices, 120g each, tenderised until thin
4 slices of smoked bacon
4 basil leaves
100g FROMART Tilsiter, in sticks
black pepper
herbal salt
2 tbsp pine kernels
2 garlic cloves, sliced
10 dried tomatoes, sliced
50ml white wine
4 tbsp gravy
2 tbsp Balsamico vinegar


  1. Roll Tilsiter sticks and basil leaves in bacon, lay on top of veal slices seasoned with pepper, roll up, fix with toothpicks, season with salt and pepper.
  2. Fry Involtinis in hot clarified butter.
  3. Cook in preheated oven at 220 for about 15 minutes.
  4. Roast pine kernels in meat pan until light brown, add garlic and dried tomatoes, briefly roast.
  5. Add white wine, gravy and vinegar, reduce to half in small saucepan.

TIP: Serve with thin noodles or risotto.