Ingredients: 2 large or 4 small scaloppine, beaten to wafer thinness (I prefer to use small scaloppine for this - they cook through more thoroughly); 1 medium Leek; 2 oz Parmesan, shaved thinly with a potato peeler or cheese slicer; Plain Flour; 1 tablespoon Oil; 1 oz Butter; 50 ml White Wine; Seasoning.
1. Slice the Leek centrally along its length, and cook until tender in boiling salted water. This should take 10 minutes or so. It should be very tender when finished.
2. Lay Scaloppine flat on the work surface, and lay slices of cooked Leek over each one, then cover these in turn with the Parmesan shavings. Season, and then roll up and fix each roll with a wooden toothpick. These are your involtini.
3. Lightly flour the outside of the involtini, and cook over a high heat in the melted Butter and Oil until the outsides are generally quite dark in colour. This might take 8-10 minutes. Remove the involtini to a separate dish and keep warm.
4. Add wine to the pan, and boil down to half its original volume, scraping the cooking juices from the base of the pan as the wine reduces.
5. Return the involtini to the sauce and heat them through, turning in the sauce, for about a minute. Serve.