Honey-Glazed Ground Veal Involtini
A honey-glazed Italian involtini with braised ground veal, cherry tomatoes and zucchini, finished with chili flakes, pecorino romano and balsamic vinegar, served over farfalle.
Total time
63 min
Prep
12 min
Cook
51 min
Difficulty
medium
Cuisine
Italian
easy
Ingredients
4 piecesground veal
1/2 cupcherry tomatoes
200gzucchini
1 cupfarfalle
2 tbspchili flakes
2 tsppecorino romano
to tastebalsamic vinegar
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the ground veal and braise it over medium-high heat until well browned, about 4 minutes.
2
Add the cherry tomatoes and zucchini, cooking until softened, about 8 minutes.
3
Stir in the chili flakes, pecorino romano and balsamic vinegar for 3 minutes.
4
Cook the farfalle separately and drain.
5
Let the veal simmer for about 20 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the farfalle, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
219
Protein
5.4g
Fat
12.2g
Carbs
23.2g
Fiber
2.9g
Sodium
38mg
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