Involtini di Vitello alla Piemontese con Castelmagno (Italian Piedmontese Veal Rolls)
- 2 days ago
- 3 min read
Updated: 8 hours ago
Story of the Dish
Castelmagno gives these Piedmontese involtini a sharper mountain cheese character, balanced by mild prosciutto cotto and a clean wine sauce. The cheese must be used with restraint because its salinity and personality intensify as the sauce reduces.
The objective is a compact, savory center surrounded by tender veal, with enough acidity in the wine sauce to keep the cheese and cured meat from feeling heavy.
Recipe Information
Region: Piemonte. Servings: 4. Yield: 8 involtini. Preparation: 30 minutes. Cooking: 35 minutes. Difficulty: Medium. Course: Secondo, Main Course.
Ingredients
1 1/2 lb (680 g) thinly sliced veal scallopini, about 8 slices
1/2 tsp (3 g) kosher salt
1/2 tsp (1 g) black pepper
1 tbsp (8 g) all purpose flour for light dusting
4 oz (115 g) Castelmagno, crumbled
4 oz (115 g) prosciutto cotto
1/4 cup (25 g) fresh breadcrumbs
2 tbsp chopped parsley
1 tbsp chopped chives
2 tbsp (30 ml) whole milk
2 tbsp (28 g) butter
1 shallot, minced
1/2 cup (120 ml) dry white wine
3/4 cup (180 ml) light stock
4 sage leaves
Preparation
Pound the veal between parchment to about 1/8 inch (3 mm) and season lightly.
Prepare the filling with Castelmagno, prosciutto cotto, breadcrumbs, parsley and chives. Mix gently and keep the texture loose.
Place a modest portion on each slice, fold the sides inward and roll tightly. Secure each roll.
Dust with a nearly invisible layer of flour and shake off all excess.
Brown seam side down first in butter and olive oil, then rotate until golden. Remove from the skillet.
Cook the shallot and herbs, deglaze with white wine and reduce by about half before adding stock.
Return the involtini and simmer gently for 10 to 12 minutes, turning once.
Remove the rolls, reduce the sauce briefly and finish off heat. Return the meat only long enough to glaze.
Professional Technique
Cold cheese and a restrained amount of filling make the rolls easier to close. Warm or overfilled centers leak before the veal has time to brown.
Keep the stock unsalted or lightly salted. Piedmontese cheeses and cured meat already provide seasoning, and reduction magnifies it.
Professional Kitchen Notes
Sort the veal by size before filling so smaller slices receive less filling and finish cooking at the same time as larger pieces.
Do not compress breadcrumb based fillings. They expand slightly as they absorb juices and should remain tender rather than compact.
Remove the rolls before the final reduction. The sauce can then reach a glossy consistency without overcooking the meat.
A warm plate and a restrained spoonful of sauce are enough for service. The filling should remain visible and identifiable when the roll is cut.
Chef Tips
Keep cheese cold before rolling.
Do not overfill.
Brown seam side down first.
Use lightly salted stock.
Finish the sauce off heat.
Common Mistakes
Using too much cheese.
Compressing the filling.
Over flouring.
Boiling the veal.
Over reducing the sauce.
Wine Pairing
Barbera d’Alba DOC: acidity and Piedmontese character balance the cheese, cured meat and veal.
Nebbiolo d’Alba DOC: acidity and Piedmontese character balance the cheese, cured meat and veal.
Roero Arneis DOCG: acidity and Piedmontese character balance the cheese, cured meat and veal.
Dolcetto d’Alba DOC: acidity and Piedmontese character balance the cheese, cured meat and veal.
Gavi DOCG: acidity and Piedmontese character balance the cheese, cured meat and veal.
Storage & Reheating
Refrigerate with sauce for up to 3 days. Reheat covered over low heat with 1 to 2 tbsp (15 to 30 ml) stock for 6 to 8 minutes. Do not boil.
Nutrition per Serving
Approximate per serving: 560 calories; Protein 49 g; Carbohydrates 10 g; Fat 35 g; Saturated Fat 15 g; Fiber 1 g; Sugars 2 g; Sodium 970 mg; Cholesterol 175 mg.
Values vary with the exact cheese, veal, cured meat and amount of sauce consumed.
Comments