Involtini di Vitello alla Romana (Italian Roman Veal Rolls)
- 2 days ago
- 3 min read
Updated: 8 hours ago
Story of the Dish
Roman veal rolls emphasize prosciutto, Pecorino Romano and sage. The combination is naturally salty and aromatic, so the sauce stays clean and the initial seasoning remains restrained.
The finished plate should taste of veal first, then cured pork and sage, with the wine sauce acting as seasoning rather than a separate heavy component.
Recipe Information
Region: Lazio. 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 very light dusting
4 oz (115 g) Prosciutto di Parma
1/3 cup (35 g) Pecorino Romano, grated
8 sage leaves
2 tbsp chopped parsley
1 tbsp (10 g) fresh breadcrumbs
1 tbsp (15 ml) extra virgin olive oil
2 tbsp (28 g) unsalted butter
1 shallot, minced
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). Season lightly.
Arrange the filling of Prosciutto di Parma, Pecorino Romano, sage, parsley and a restrained amount of breadcrumb so every roll receives an even amount.
Fold the sides inward and roll tightly. Secure with toothpicks or kitchen twine.
Dust very lightly with flour and remove all excess.
Brown seam side down first in butter and olive oil, then rotate until golden. Remove from the skillet.
Add the aromatics, pour in the white wine and scrape the fond. Reduce the wine by about half before adding stock.
Return the involtini and simmer gently for 10 to 12 minutes, turning once.
Remove the rolls, reduce the jus briefly, finish off heat with butter or lemon as appropriate, then glaze the meat.
Professional Technique
Prosciutto and Pecorino already contain significant salt, so season the raw veal with restraint and taste the final jus before adjusting.
The key temperature change happens after browning. Once wine and stock enter the pan, keep only a quiet simmer so the thin veal stays tender.
Professional Kitchen Notes
Roll each slice with the same tension. Loose rolls unravel; excessively tight rolls squeeze the filling out of the ends.
Deglaze while the fond is brown, not black. Burned butter or sage will make the entire jus bitter.
Reduce the sauce after removing the meat. This allows proper concentration without adding unnecessary cooking time to the veal.
Serve immediately on warm plates. A small amount of glossy jus is enough; cream would make these Roman flavors unnecessarily heavy.
Chef Tips
Keep sage fresh and aromatic.
Do not oversalt.
Brown seam side down first.
Reduce wine before adding stock.
Finish the sauce off heat.
Common Mistakes
Using too much filling.
Burning butter or sage.
Boiling the veal.
Over flouring the rolls.
Reducing the jus until too salty.
Wine Pairing
Frascati Superiore DOCG: freshness and regional character keep the pairing balanced with veal, prosciutto and sage.
Cesanese del Piglio DOCG: freshness and regional character keep the pairing balanced with veal, prosciutto and sage.
Bellone: freshness and regional character keep the pairing balanced with veal, prosciutto and sage.
Marino DOC: freshness and regional character keep the pairing balanced with veal, prosciutto and sage.
Roma Rosso DOC: freshness and regional character keep the pairing balanced with veal, prosciutto and sage.
Storage & Reheating
Refrigerate with the pan juices 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: 530 calories; Protein 49 g; Carbohydrates 8 g; Fat 33 g; Saturated Fat 13 g; Fiber 1 g; Sugars 1 g; Sodium 960 mg; Cholesterol 170 mg.
Values vary according to the exact veal, cured meat, cheese, butter and sauce consumed.
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