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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.
Ingredients
Instructions
Season the ground veal and braise it over medium-high heat until well browned, about 4 minutes.
Add the cherry tomatoes and zucchini, cooking until softened, about 8 minutes.
Stir in the chili flakes, pecorino romano and balsamic vinegar for 3 minutes.
Cook the farfalle separately and drain.
Let the veal simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
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.
