Involtini di Vitello alla Toscana con Pecorino ed Erbe (Italian Tuscan Veal Rolls)
- 47 minutes ago
- 3 min read
Story of the Dish
This Tuscan version is centered on Pecorino and fresh herbs rather than prosciutto. Combining younger and more mature Pecorino gives both melting quality and depth, while lemon and olive oil keep the filling from becoming heavy.
The finished plate should feel aromatic and regional but still light enough for the veal to remain clearly identifiable.
Recipe Information
Region: Toscana. 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) young Pecorino Toscano, grated
2 oz (55 g) aged Pecorino Toscano, grated
1/4 cup (25 g) fresh breadcrumbs
3 tbsp chopped parsley
1 tsp chopped rosemary
1 tsp thyme leaves
4 sage leaves, chopped
1 roasted garlic clove, mashed
1 tsp lemon zest
2 tbsp (30 ml) whole milk
3 tbsp (45 ml) extra virgin olive oil
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) light stock
Preparation
Pound the veal to about 1/8 inch (3 mm) between parchment and season lightly.
Prepare the filling with young and aged Pecorino Toscano, parsley, rosemary, thyme, sage, roasted garlic and lemon zest. Mix gently and keep the herbs finely distributed.
Fill each slice modestly, fold the sides inward and roll tightly. Secure each roll.
Dust very lightly with flour and remove all excess.
Brown seam side down first in olive oil, then rotate until golden. Remove from the skillet.
Cook the aromatics, add white wine and reduce by half before adding stock.
Return the involtini and simmer gently for 10 to 12 minutes, turning once.
Remove the rolls, reduce the jus briefly and finish off heat with good extra virgin olive oil or a small amount of butter. Glaze and serve.
Professional Technique
Herbs must be controlled carefully. Rosemary and sage can dominate thin veal quickly, so chop them finely and use them as seasoning rather than bulk filling.
Pecorino varies in salinity with age. Taste the cheese before seasoning the meat and keep the stock lightly salted.
Professional Kitchen Notes
Keep the filling loose and moist enough to hold together without becoming a paste.
Brown decisively before adding liquid. The fond provides the savory backbone of the pan jus.
Finish cooking at a quiet simmer and remove the rolls before the final reduction.
Finish with olive oil off heat when you want a cleaner central Italian profile and a brighter aromatic finish.
Chef Tips
Use herbs with restraint.
Do not overfill.
Brown before adding liquid.
Use lightly salted stock.
Finish the jus off heat.
Common Mistakes
Using too much rosemary or sage.
Over salting the filling.
Over flouring.
Boiling the veal.
Over reducing the jus.
Wine Pairing
Chianti Classico DOCG: acidity, herbs and regional character complement the Pecorino and veal without making the pairing heavy.
Morellino di Scansano DOCG: acidity, herbs and regional character complement the Pecorino and veal without making the pairing heavy.
Rosso di Montalcino DOC: acidity, herbs and regional character complement the Pecorino and veal without making the pairing heavy.
Vernaccia di San Gimignano DOCG: acidity, herbs and regional character complement the Pecorino and veal without making the pairing heavy.
Vermentino Toscana IGT: acidity, herbs and regional character complement the Pecorino and veal without making the pairing heavy.
Storage & Reheating
Refrigerate with the cooking 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: 510 calories; Protein 48 g; Carbohydrates 8 g; Fat 31 g; Saturated Fat 10 g; Fiber 1 g; Sugars 1 g; Sodium 820 mg; Cholesterol 155 mg.
Values vary with the exact ingredients and amount of pan jus consumed.
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