Recently, I was fortunate to receive several truffle products from the new La Boutique De La Truffle. The owner, Céline Labaune of Gourmet Attitude, imports and provides truffles for high-end restaurants, including 5 Stars French Laundry, Per Se, and Alinea. The new La Boutique De La Truffle offers the fine truffles as well as more affordable specialties such as truffle honey and truffle carpaccio.
As soon as I saw the truffle carpaccio, I knew that I wanted to make the Veal Involtini with Fontina and Truffles, a dish that I created for the celebration of our first Valentine's day as a married couple. As truffles, either fresh or preserved, are an occasional splurge, I haven't made this dish since that day and now was thrilled to make it again.
Ingredients: (2 servings)
2 thin veal scallopini, at least 2 inch wide
Truffle salt (or sea salt), pepper to taste
4 tablespoons shredded Fontina cheese
Truffle Carpaccio
2 tablespoons flour
1 tablespoon oil
1 tablespoon butter
Directions:
Place each veal scallopini between plastic wrap and pound thin with meat tenderizer. Cut in half to approximately make squares. Sprinkle with truffle salt and pepper. On one side of each veal square, place a tablespoon of Fontina cheese and three slices (or more) truffle slices. Roll the veal up and secure with a toothpick or a string. Dust lightly with flour.
On a medium heat, in a skillet heat butter and oil. Add veal rolls and saute until light brown, about 2 minutes on each side. Keep warm until ready to serve. Remove the toothpick or string.
Serve, topped with additional truffle carpaccio slices, accompanied by angel hair pasta or orzo.
