Involtini di Vitello alla Valdostana (Italian Aosta Valley Veal Rolls)
- 4 hours ago
- 3 min read
Story of the Dish
Fontina is the defining element of the Aosta Valley version, melting into the center while prosciutto and thyme provide savory structure. The cheese should soften completely but remain contained inside the roll rather than dissolving into the sauce.
The technique is simple but unforgiving: thin veal needs fast browning, controlled filling and gentle finishing heat.
Recipe Information
Region: Valle d’Aosta. 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
5 oz (140 g) Fontina Valdostana, cut into strips
4 oz (115 g) prosciutto cotto
1/4 cup (25 g) fresh breadcrumbs
2 tbsp chopped parsley
1 tsp thyme leaves
1 tbsp (15 ml) whole milk
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.
Prepare the filling with Fontina Valdostana, prosciutto cotto, breadcrumbs, parsley and thyme. Keep cheese cold until assembly.
Fill each slice modestly, fold the sides inward and roll tightly. Secure each involtino.
Dust very lightly with flour and shake off all excess.
Brown seam side down first in butter and olive oil, then rotate until golden. Remove from the skillet.
Cook the shallot and herbs, add white wine and reduce by about half before adding stock.
Return the rolls and simmer gently for 10 to 12 minutes, turning once.
Remove the veal, reduce the sauce briefly and finish off heat with cold butter. Return the rolls only long enough to glaze.
Professional Technique
Cold cheese and evenly pounded veal make assembly cleaner. Large cheese pieces or uneven meat create leaks and inconsistent cooking.
Mount the final sauce off heat. Boiling after adding cold butter can separate the emulsion and make the plate greasy.
Professional Kitchen Notes
Sort veal slices by size and adjust the amount of filling so all rolls have similar diameter.
Do not season stock aggressively. Cheese, prosciutto and reduction provide most of the final salt.
Reduce sauce with the rolls resting on a warm plate. This protects the meat while allowing the liquid to concentrate properly.
For a clean presentation, slice one involtino diagonally and leave the second whole. Spoon sauce around the meat, not over the cut surface.
Chef Tips
Keep cheese cold.
Do not overfill.
Brown seam side down first.
Use lightly salted stock.
Finish the sauce off heat.
Common Mistakes
Using too much cheese.
Over flouring.
Crowding the skillet.
Boiling the veal.
Over reducing the sauce.
Wine Pairing
Petite Arvine Vallée d’Aoste DOC: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
Prié Blanc Vallée d’Aoste DOC: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
Fumin Vallée d’Aoste DOC: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
Torrette Vallée d’Aoste DOC: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
Pinot Noir Vallée d’Aoste DOC: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
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: 560 calories; Protein 50 g; Carbohydrates 9 g; Fat 35 g; Saturated Fat 16 g; Fiber 1 g; Sugars 2 g; Sodium 940 mg; Cholesterol 175 mg.
Values vary with the exact ingredients and amount of sauce consumed.
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