Involtini di Vitello alla Veneta (Italian Veneto Veal Rolls)

Involtini di Vitello alla Veneta (Italian Veneto Veal Rolls)

Story of the Dish

This Veneto style version combines mild prosciutto cotto with Asiago, sage and a dry white wine pan sauce. The cheese should melt into a soft center while the sauce remains glossy and clean, without cream.

The balance depends on proportion: enough cheese to give identity, enough cured meat to season, and enough acidity to keep the final bite clean.

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

• 4 oz (115 g) prosciutto cotto

• 5 oz (140 g) Asiago, cut into strips

• 1/4 cup (25 g) fresh breadcrumbs

• 2 tbsp chopped parsley

• 1 tbsp chopped sage

• 1 tbsp (15 ml) whole milk

• 2 tbsp (28 g) unsalted butter

• 1 shallot, minced

• 1/2 cup (120 ml) dry white wine

• 1/2 cup (120 ml) light stock

• 3 sage leaves

Preparation

1. Pound the veal to about 1/8 inch (3 mm) between parchment and season lightly.

2. Prepare the filling with prosciutto cotto, Asiago, parsley, sage and lightly moistened breadcrumbs. Keep cheese cold and do not overwork the breadcrumbs.

3. Fill each slice modestly, fold the sides inward and roll tightly. Secure each roll.

4. Dust very lightly with flour and remove all excess.

5. Brown seam side down first in butter and olive oil, then rotate until golden. Remove from the skillet.

6. Cook the shallot and herbs, add white wine and reduce by half before adding stock.

7. Return the involtini and simmer gently for 10 to 12 minutes, turning once.

8. Remove the rolls, reduce the sauce briefly and finish off heat with cold butter or a few drops of lemon. Glaze and serve.

Professional Technique

Keep soft cheese cold until assembly. It is easier to portion and less likely to escape before the veal has browned.

Do not add cream. Cheese, butter, stock and natural meat juices already provide enough richness for a polished sauce.

Professional Kitchen Notes

Use thin cured meat so the center stays tender and cuts cleanly.

Brown quickly and finish gently. Thin veal does not benefit from long simmering.

Reduce the sauce with the rolls out of the pan so concentration never comes at the expense of meat texture.

Taste before salting at the end. Cheese and cured meat can make the final sauce much saltier than the raw ingredients suggest.

Chef Tips

• Keep cheese cold.

• Use thin cured meat.

• Do not overfill.

• Use lightly salted stock.

• Finish the sauce off heat.

Common Mistakes

• Using too much cheese.

• Over flouring.

• Boiling the veal.

• Adding cream unnecessarily.

• Over reducing the sauce.

Wine Pairing

Soave Classico DOC: acidity and regional character balance the richness of the filling while respecting delicate veal.

Custoza DOC: acidity and regional character balance the richness of the filling while respecting delicate veal.

Breganze Vespaiolo DOC: acidity and regional character balance the richness of the filling while respecting delicate veal.

Valpolicella Classico DOC: acidity and regional character balance the richness of the filling while respecting delicate veal.

Bardolino DOC: acidity and regional character balance the richness of the filling while respecting 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: 535 calories; Protein 48 g; Carbohydrates 9 g; Fat 33 g; Saturated Fat 14 g; Fiber 1 g; Sugars 2 g; Sodium 930 mg; Cholesterol 165 mg.

Values vary with the exact ingredients and amount of sauce consumed.

Chef Gianluca