RECIPE / RALPH SCHELLING

Egg involtini with marjoram

Our involtini sound rather sophisticated but are really just a sort of rolled relative to the traditional scotch egg you might find in a British pub. Swiss chef Ralph Schelling’s influence for this meat-minded number comes from the original Sicilian version of the snack, farsu magru, which is made with veal, spinach and sausage meat around an egg. Whatever you call it, it’s comfort food at its finest.

• Ingredients:
• 4 x 80g veal steaks
• 300g sausage meat
• 1 tsp coarse mustard
• 100g spinach (dry)
• 4 hard boiled eggs, peeled
• 25g marjoram
• Flour
• 3 tbsps olive oil
• Kitchen string

• Ingredients for the sauce:
• 1 shallot, diced
• 1 garlic clove, diced
• 100ml white wine
• 1 tsp of chilli flakes
• 1 tbsp of capers
• 4 large ripe tomatoes, roughly cut (or 1 tin of chopped tomatoes)
• 2 bay leaves
• Salt
• Black pepper, freshly ground

• Method:
• 1. Hammer the veal (with a tenderising hammer or rolling pin under clingfilm) until each cut is 4mm thick.
• 2. Mix the sausage meat with the mustard. Spread mixture evenly on the veal.
• 3. Spread spinach onto the sausage mixture then place an egg on each and roll the veal into parcels (or involtini). Tie them firmly with kitchen string and a sprig of marjoram.
• 4. Dust the involtini in a little flour and fry in olive oil in a high frying pan until browned for around 5 minutes. Set the parcels aside and keep the oil.
• 5. Fry the diced shallot and garlic in the olive oil for 5 minutes. Add white wine then the chilli, tomatoes, bay leaves and capers), and cook for another 5 minutes. Add the involtini to the sauce, season with salt and pepper, and simmer for 5-10 minutes. Serve, sprinkled with olive oil.