Serves two

For the involtini

Ingredients
100g veal, thinly sliced
10g fresh basil leaves
10g table salt
10g pepper
30g mozzarella di bufala, quartered
10ml olive oil
40g pre-cooked artichokes, quartered
30g sundried tomatoes, roughly cut

Method

Put a basil leaf, a grilled artichoke, a couple of sundried tomatoes and a quarter of the mozzarella on top of each veal slice and season with salt and pepper. Roll the involtini and press them as much as you can, so that they remain firm while cooking.

Heat a non-stick pan until hot and pour some olive oil. Fry the involtini until golden brown.

Place them in the oven for about 12 minutes at 180°C.

In the meantime, prepare the spicy chunky tomato sauce.

For the tomato sauce

Ingredients
200ml tomato polpa
10g fresh basil leaves
10g table salt
10g pepper
40g tomato paste
1 tbsp sugar
20g onion, sliced
5g garlic, crushed
5g fresh chillies, crushed
10ml olive oil

Method

Heat a pan and drizzle some olive oil. Once hot, pan-fry the onions and garlic until they turn golden brown. Add the chillies and sugar.

Add the tomato paste and stir. Then add the tomato polpa and leave to simmer.

When ready, put some of the tomato sauce on a serving plate and the involtini on top. Pour the remaining sauce over the meat.

Ramon Muscat is an Executive Chef, Radisson Blu Resort, St Julians.