Involtini di Vitello alla Trevigiana con Radicchio di Treviso (Italian Treviso Veal Rolls)
- 4 hours ago
- 3 min read
Story of the Dish
Treviso radicchio gives this Veneto preparation its defining bitterness, balanced by mild prosciutto cotto and melting Asiago. The radicchio is cooked before filling so excess moisture does not collect inside the roll.
The final dish should remain balanced: tender veal, a clearly identifiable filling and a glossy sauce that seasons without covering the meat.
Recipe Information
Region: Veneto. 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
1 small head Radicchio di Treviso, finely sliced
4 oz (115 g) prosciutto cotto
4 oz (115 g) Asiago, cut into strips
2 tbsp (30 ml) extra virgin olive oil
1 tbsp chopped parsley
1 tsp thyme leaves
2 tbsp (28 g) unsalted butter
1 shallot, minced
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 lightly sautéed Radicchio di Treviso, prosciutto cotto and Asiago. Cool any cooked vegetable component completely before assembly.
Fill each slice modestly, fold the sides inward and roll tightly. Secure each roll.
Dust very lightly with flour and shake off all excess.
Brown seam side down first, then rotate until evenly golden. Remove from the skillet.
Cook the shallot and herbs, 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 sauce briefly and finish off heat. Return the meat only long enough to glaze.
Professional Technique
Moisture control is essential. Vegetables must be cooled and cheese or cured meat used in disciplined quantities so the rolls stay closed during cooking.
The flour coating should be almost invisible. Its purpose is to encourage browning and lightly bind the jus, not to create a thick sauce.
Professional Kitchen Notes
Keep the filling soft. Breadcrumbs should absorb juices rather than dominate the center.
Do not oversalt before browning. Cheese and cured meat intensify during reduction.
Remove the veal before final sauce reduction so the meat never pays the price for sauce concentration.
Serve on warm plates with sauce beneath or around the rolls and enough negative space for the cut surface to remain visible.
Chef Tips
Control moisture in the filling.
Do not overfill.
Brown seam side down first.
Use lightly salted stock.
Finish the sauce off heat.
Common Mistakes
Using wet filling.
Adding too much cheese or cured meat.
Over flouring.
Boiling the veal.
Over reducing the sauce.
Wine Pairing
Soave Classico DOC: freshness and regional character provide a balanced counterpoint to the savory filling and delicate veal.
Custoza DOC: freshness and regional character provide a balanced counterpoint to the savory filling and delicate veal.
Breganze Vespaiolo DOC: freshness and regional character provide a balanced counterpoint to the savory filling and delicate veal.
Valpolicella Classico DOC: freshness and regional character provide a balanced counterpoint to the savory filling and delicate veal.
Bardolino DOC: freshness and regional character provide a balanced counterpoint to the savory filling and delicate 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: 525 calories; Protein 47 g; Carbohydrates 10 g; Fat 32 g; Saturated Fat 13 g; Fiber 2 g; Sugars 3 g; Sodium 910 mg; Cholesterol 160 mg.
Values vary with the exact ingredients and amount of sauce consumed.
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