Italian Veal Rolls with Turin Breadsticks | Involtini di Vitello con Grissini Torinesi, Toma e Prosciutto
- Aug 23
- 3 min read
Updated: 4 hours ago
These Piedmont-inspired veal rolls use crushed Grissini Torinesi inside a filling with Toma Piemontese, prosciutto, Parmigiano, parsley and sage. The rolls are browned and finished gently with white wine and stock. The grissini absorb juices from the cheese and meat while preserving their toasted flavor. Servings: 4 Prep Time: 30 minutes Cooking Time: 25 minutes Total Time: About 55 minutes
The Story
Involtini di Vitello con Grissini Torinesi, Toma e Prosciutto wraps thin veal cutlets around a savory filling of crumbled Turin breadsticks, prosciutto, and Toma cheese. It's a Piedmontese take on stuffed veal rolls, simmered gently until tender.
Ingredients
For the Veal Rolls
8 thin veal cutlets, about 3 oz each (85 g each)
4 oz Grissini Torinesi (115 g)
4 thin slices prosciutto crudo
4 oz Toma Piemontese (115 g)
2 tablespoons finely grated Parmigiano Reggiano
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh sage
1 large egg yolk
2 tablespoons whole milk
1/4 teaspoon freshly grated nutmeg
Fine sea salt
Freshly ground black pepper
For Cooking
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup dry white wine (120 ml)
3/4 cup light veal or chicken stock (180 ml)
6 fresh sage leaves
1 small garlic clove, lightly crushed
1 teaspoon lemon zest, optional
Preparing the Veal
Pound the veal cutlets gently to an even thickness, then season lightly with salt and pepper.
Making the Filling
Crumble the Grissini into coarse crumbs and combine with the Parmigiano, parsley, sage, egg yolk, milk, and nutmeg to build a moist filling.
Rolling the Involtini
Lay a slice of prosciutto and a slice of Toma on each veal cutlet, top with a spoonful of the Grissini filling, and roll tightly, securing with a toothpick.
Searing the Rolls
Heat olive oil in a pan and sear the rolls on all sides until golden.
Braising
Add a splash of white wine and light stock to the pan, cover, and simmer gently for about 20 minutes until the veal is fully cooked through.
Reducing the Sauce
Once cooked, remove the involtini and reduce the pan liquid slightly to build a light sauce to spoon over.
Plating
Divide the involtini among warm plates, spoon the pan sauce over, and finish with fresh parsley.
Professional Technique
For consistent professional results, work in measured stages and keep the principal ingredient at the center of the preparation. Taste and adjust seasoning at each major stage rather than only at the end.
Texture and Moisture Control
Keep the braising liquid at a gentle simmer so the veal cooks through without toughening.
Professional Mise en Place
Have the filling made and the veal pounded before assembling, so the rolling process goes quickly.
Chef Tips
Secure the rolls firmly with toothpicks so the filling stays in place during searing and braising.
Common Mistakes
The most common mistake is overcooking the veal, which turns it tough — pull it as soon as it's fully cooked through.
Wine Pairing
Storage
Store covered in the refrigerator for up to 2 to 3 days; reheat gently in the sauce.
Nutrition
This is a moderately rich dish built around veal and cheese, best served with a simple vegetable side.
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