Involtini di Vitello alla Umbra (Italian Umbrian Veal Rolls)
- 1 day ago
- 3 min read
Story of the Dish
Umbrian cooking brings an earthy profile through Prosciutto di Norcia, Pecorino, sage, thyme and olive oil. The cured meat and cheese provide plenty of seasoning, so the pan jus is kept clean and the final salt level is judged only after reduction.
The finished plate should feel aromatic and regional but still light enough for the veal to remain clearly identifiable.
Recipe Information
Region: Umbria. 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
4 oz (115 g) Prosciutto di Norcia
4 oz (115 g) semi aged Pecorino, grated
1/4 cup (25 g) fresh breadcrumbs
3 tbsp chopped parsley
5 sage leaves, chopped
1 tsp thyme leaves
1 roasted garlic clove, mashed
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
1 rosemary sprig
Preparation
Pound the veal to about 1/8 inch (3 mm) between parchment and season lightly.
Prepare the filling with Prosciutto di Norcia, Pecorino, sage, thyme, parsley and roasted garlic. 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
Montefalco Rosso DOC: acidity, herbs and regional character complement the Pecorino and veal without making the pairing heavy.
Montefalco Sagrantino DOCG: acidity, herbs and regional character complement the Pecorino and veal without making the pairing heavy.
Grechetto Umbria IGT: acidity, herbs and regional character complement the Pecorino and veal without making the pairing heavy.
Orvieto Classico DOC: acidity, herbs and regional character complement the Pecorino and veal without making the pairing heavy.
Torgiano Rosso Riserva DOCG: 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: 525 calories; Protein 49 g; Carbohydrates 8 g; Fat 32 g; Saturated Fat 10 g; Fiber 1 g; Sugars 1 g; Sodium 900 mg; Cholesterol 160 mg.
Values vary with the exact ingredients and amount of pan jus consumed.
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