Involtini di Vitella (Veal Rolls)

Involtini di Vitello ready to serve

Involtini di Vitella (Veal Rolls)

By Master Chef Gianluca Deiana Abis

History of Involtini di Vitella

Involtini di Vitella, or veal rolls, is a classic Italian dish that hails from Southern Italy, particularly from regions like Sicily and Campania. The word involtini refers to small rolls or parcels, typically filled with various ingredients such as cheese, herbs, and prosciutto. This dish is often made with veal because of the meat's tenderness and delicate flavor, which pairs beautifully with the savory fillings.

The origins of involtini are deeply rooted in the Italian tradition of cucina povera (the cuisine of the poor), where simple, affordable ingredients like veal, cheese, and cured meats were combined to create a flavorful and satisfying meal. Over time, the dish evolved, and different regions of Italy adapted their own versions, adding local ingredients like olives, pine nuts, or anchovies.

Ingredients

• For the Veal Rolls:

  • 4 veal cutlets (about 4 oz each)

  • 4 slices of prosciutto (or thinly sliced ham)

  • 4 slices of fontina cheese (or mozzarella if preferred)

  • 1/4 cup grated Parmesan cheese

  • 1 tablespoon fresh parsley, chopped

  • 2 tablespoons breadcrumbs (optional, for extra texture)

  • Salt and pepper, to taste

  • Olive oil for frying

• For the Sauce:

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup dry white wine

  • 1 can (14 oz) crushed tomatoes (or passata)

  • 1 tablespoon fresh basil or dried oregano

  • Salt and pepper, to taste

Preparation Steps

1. Prepare the Veal Cutlets:

• Place the veal cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet to an even thickness, about 1/4-inch thick.

• Season the veal cutlets with salt and pepper on both sides.

2. Fill the Veal Cutlets:

• On each cutlet, place a slice of prosciutto, followed by a slice of cheese (fontina or mozzarella), and then sprinkle with a little Parmesan cheese and chopped parsley.

• If you like extra texture, you can also sprinkle a thin layer of breadcrumbs over the filling.

• Carefully roll each cutlet into a tight cylinder, securing the ends with toothpicks or kitchen twine.

3. Sear the Veal Rolls:

• In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat.

• Once the oil is hot, add the veal rolls to the pan and sear them on all sides until golden brown, about 3-4 minutes per side. Remove the rolls from the pan and set aside.

4. Prepare the Sauce:

• In the same skillet, add a little more olive oil if needed and sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.

• Add the minced garlic and cook for another 1-2 minutes, until fragrant.

• Pour in the white wine and allow it to cook off for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.

• Add the crushed tomatoes (or passata) and season with salt, pepper, and fresh basil or oregano. Stir to combine.

• Return the veal rolls to the skillet, nestling them into the sauce. Cover the pan and let the veal rolls simmer in the sauce for about 20-30 minutes, until the meat is tender and the filling is melted.

5. Serve:

• Once cooked, remove the toothpicks or twine from the veal rolls and place them on a serving dish. Spoon the sauce over the top.

• Serve the involtini di vitella with a side of roasted vegetables, sautéed greens, or a light pasta.

Chef Tips:

1. Meat Tenderness:Ensure the veal is thinly pounded. This not only ensures tender rolls but also allows the flavors of the filling to meld beautifully with the meat.

2. Cheese Selection:Fontina cheese is the traditional choice for this dish due to its smooth melt and rich flavor. However, mozzarella or even a touch of ricotta can also be used for a milder, creamier filling.

3. Wine Pairing:Given the richness of veal and the savory sauce, this dish pairs beautifully with a medium-bodied red wine such as Chianti Classico or a Barbera d'Asti.

4. Sauce Variation:For a slightly different twist, you can add a few capers or olives to the sauce for an added depth of flavor.

5. Stuffing Variations:While prosciutto and cheese are classic fillings, you can experiment by adding sautéed spinach, mushrooms, or pine nuts to the stuffing for more complex flavor profiles.

Enjoy your Involtini di Vitella!

This dish is a true reflection of Italian culinary tradition, combining tender veal with savory prosciutto, melty cheese, and a rich tomato sauce. Buon Appetito!

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