Involtini di Vitello alla Piemontese con Grissini Torinesi, Toma e Prosciutto (Italian Piedmontese Veal Rolls)
- 5 hours ago
- 3 min read
Story of the Dish
Piedmont enters through Toma and the toasted wheat flavor of Grissini Torinesi, while prosciutto and sage keep the filling savory. The grissini absorb meat juices and give structure without turning the center into a dense breadcrumb mass.
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
3 oz (85 g) Grissini Torinesi, crushed
4 oz (115 g) Toma Piemontese, grated
1/4 cup (25 g) Parmigiano Reggiano
3 oz (85 g) prosciutto crudo
2 tbsp chopped parsley
4 sage leaves, chopped
1 egg yolk
2 tbsp (30 ml) whole milk
1/8 tsp nutmeg
2 tbsp (28 g) butter
1/2 cup (120 ml) dry white wine
3/4 cup (180 ml) light stock
Preparation
Pound the veal between parchment to about 1/8 inch (3 mm) and season lightly.
Prepare the filling with crushed Grissini Torinesi, Toma Piemontese, Parmigiano, parsley, sage, egg yolk, milk, nutmeg and prosciutto crudo. 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’Asti 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.
Roero Arneis DOCG: acidity and Piedmontese character balance the cheese, cured meat and veal.
Langhe Nebbiolo 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: 570 calories; Protein 50 g; Carbohydrates 18 g; Fat 34 g; Saturated Fat 14 g; Fiber 1 g; Sugars 2 g; Sodium 990 mg; Cholesterol 180 mg.
Values vary with the exact cheese, veal, cured meat and amount of sauce consumed.
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