Involtini Alla Mostarda Di Cremona


  • 200 grams of Chorizo or similar sausage
  • 2 tablespoons of white bread, soaked in milk and squeezed
  • 2 egg yolks
  • 2 tablespoons Grated parmigiano cheese
  • salt and pepper
  • 1 kg of scaloppine
  • 300 grams of Mostarda
  • 1/2 cup of butter
  • 1/2 cup of dry white wine

How to make the Involtini alla mostarda di Cremona:

Mix together the sausage meat, the bread, the yolks and the parmesan cheese. Salt and pepper as you like, and mix very well. Put the sausage meat on the scaloppines together with a teaspoon of mostarda cut in small pieces. Roll the scaloppines and secure them with a piece of string.

Warm up in a pan the butter at medium heat and cook the involtini for about 15 minutes, turning the around often so hat they will cook equally on all sides.

Take the involtini out of the pan and put them on a separate dish. Add the wine to the pan ed mix very well at slow heat.

Add 2 tablespoon of water, put the involtini back in the pan and cook at slow heat for 10 minutes, adding some more water if it is needed to prevent the involtini alla mostarda from sticking to the bottom of the pan.

Serve with the remainder of the Mostarda.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at