Involtini di Vitello alla Sarda (Italian Sardinian Veal Rolls)

2 hours ago
4 min read

Story of the Dish

This Sardinian-inspired veal involtini recipe is built around Pecorino Sardo, pane carasau, aromatic myrtle, rosemary, lemon, extra-virgin olive oil, and Cannonau. The objective is to translate the island’s pastoral flavors into a refined veal roll while keeping the meat tender and clearly recognizable.

The filling combines Pecorino Sardo with finely crushed pane carasau, parsley, mint, lemon zest, and restrained garlic. The involtini are browned in olive oil, finished with Cannonau and stock, and served with a concentrated natural jus rather than cream or a heavy sauce.

Recipe Information

Region: Sardegna. Course: Secondo / Main Course. Servings: 4. Preparation time: 30 minutes. Cooking time: 40 minutes. Total time: about 1 hour 10 minutes. Difficulty: Medium.

Ingredients

For the Veal

1½ lb (680 g) thinly sliced veal scallopini, about 8 slices
½ tsp (3 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 tbsp (8 g) all-purpose flour, for very light dusting

For the Filling

5 oz (140 g) semi-aged Pecorino Sardo, finely grated
1 oz (30 g) pane carasau, finely crushed
3 tbsp (12 g) finely chopped flat-leaf parsley
1 tbsp finely chopped fresh mint
1 small garlic clove, roasted and mashed
1 tsp finely grated lemon zest
2 tbsp (30 ml) whole milk
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp freshly ground black pepper

For Cooking

3 tbsp (45 ml) extra-virgin olive oil
1 small shallot, finely minced
1 garlic clove, lightly crushed
½ cup (120 ml) Cannonau di Sardegna
¾ cup (180 ml) unsalted veal or chicken stock
1 small rosemary sprig
4–5 fresh myrtle leaves, if available
1 strip lemon peel
1 tsp (5 ml) fresh lemon juice
1 tbsp (15 ml) cold extra-virgin olive oil, for finishing
1 tbsp finely chopped parsley

Preparation

Prepare the Veal: Place the veal slices between sheets of parchment paper and pound gently to about ⅛ inch (3 mm) thick. Keep the thickness uniform and season lightly with salt and black pepper.
Prepare the Sardinian Filling: Combine Pecorino Sardo, crushed pane carasau, parsley, mint, roasted garlic, lemon zest, milk, olive oil, and black pepper. Rest 5 minutes so the pane carasau absorbs the moisture. The mixture should hold together without becoming a paste.
Assemble the Involtini: Place about 1½ tbsp (20 g) filling near the lower third of each veal slice. Fold the sides inward, roll tightly, and secure with a toothpick or kitchen twine.
Dust Lightly: Dust each involtino with an extremely thin layer of flour and shake off all excess.
Brown the Involtini: Heat the olive oil in a wide heavy skillet over medium-high heat. Brown the rolls seam-side down first, then rotate until evenly golden, about 2 minutes per side. Transfer to a plate.
Build the Cannonau Jus: Lower the heat to medium. Add shallot, garlic, rosemary, myrtle, and lemon peel. Cook gently for about 2 minutes. Add Cannonau, scrape the fond, and reduce the wine by about half.
Finish Cooking: Add the stock and return the involtini with their juices. Cover partially and cook gently over medium-low heat for 12–14 minutes, turning once.
Finish the Jus: Remove the involtini and aromatics. Reduce the liquid for 3–4 minutes until glossy. Turn off the heat, add lemon juice and cold olive oil, then return the involtini briefly to coat.

Professional Technique

Use semi-aged Pecorino Sardo so the filling has character without becoming excessively salty or dry. Crush the pane carasau finely so it absorbs moisture while retaining a subtle texture. Cannonau must be reduced before stock is added; otherwise the sauce can taste raw and alcoholic.

Myrtle should remain an aromatic background note. Finish the sauce with olive oil off the heat to preserve fragrance and create gloss without relying on butter or cream.

Chef Tips

Use semi-aged Pecorino Sardo.
Crush pane carasau finely.
Do not overfill the involtini.
Reduce the Cannonau properly before adding stock.
Use myrtle with restraint.
Finish with excellent extra-virgin olive oil off the heat.

Common Mistakes

Using too much Pecorino and making the filling salty or dense.
Overfilling the rolls so they split during cooking.
Leaving the Cannonau insufficiently reduced.
Using too much myrtle and overpowering the veal.
Boiling the veal aggressively.
Over-reducing the jus until it becomes too salty.

Wine Pairing

Cannonau di Sardegna DOC — The natural first choice, with red fruit, Mediterranean herbs, and savory structure that match Pecorino Sardo and the Cannonau jus.

Vermentino di Gallura DOCG — Fresh acidity, salinity, citrus, and herbal notes provide a lighter contrast to the cheese filling.

Carignano del Sulcis DOC — A deeper red with enough structure for browned veal and concentrated jus.

Monica di Sardegna DOC — Softer tannins and red fruit make it a gentler Sardinian red option.

Nuragus di Cagliari DOC — A fresh white alternative when the involtini are served with vegetables or a lighter side dish.

Storage & Reheating

Store the involtini with their cooking juices in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with 1–2 tbsp (15–30 ml) stock over low heat for 6–8 minutes. Do not boil. Freeze for up to 1 month for best quality.

Nutrition per Serving

Approximate per serving: 510 calories; Protein 49 g; Carbohydrates 8 g; Fat 30 g; Saturated Fat 10 g; Fiber 1 g; Sugars 1 g; Sodium 820 mg; Cholesterol 160 mg.