This dish is made up of tender veal slices wrapped around prosciutto and smoky cheese. This recipe is suitable for weeknight dinners or impressing guests on special occasions. Each bite combines the gentle flavor of veal with the saltiness of prosciutto, the creaminess of cheese, and the aromatic touch of sage, all simmered in a delicate wine and broth sauce. Whether served with roasted vegetables, mashed potatoes, or a crisp salad, these stuffed veal rolls are destined to become a family favorite.
What is Stuffed Veal Rolls with Ham and Cheese?
Stuffed veal rolls, often called involtini in Italian cuisine, are thin slices of veal that are layered with flavorful fillings. The concept dates back to traditional European kitchens where chefs elevated simple meats with rich, complementary flavors. The rolls are browned to develop a golden crust, then simmered in white wine and broth.
Pro Tips for the Best Stuffed Veal Rolls
- Ensure the veal slices are thin and even for easy rolling and uniform cooking. You can lightly pound them with a meat mallet if necessary.
- Don’t rush browning, the golden crust adds flavor and texture. Remove the rolls while deglazing the pan to avoid overcooking.
- Let the white wine reduce slightly before adding broth. This deepens the flavor of the cooking liquid, creating a silky sauce to serve over the rolls.
- Veal is best enjoyed hot and tender, so serve the rolls as soon as they’re ready to maintain their delicate texture.
Frequently Asked Questions
Can I Use Other Types of Cheese for Stuffed Veal Rolls?
While smoked cheese adds a distinctive flavor, you can experiment with provolone, Gruyère, or mozzarella for a milder, creamier profile. Just make sure the cheese melts well without becoming overly oily during cooking.
Can I Make These Rolls Ahead of Time?
Yes, you can assemble the rolls a few hours in advance and keep them covered in the fridge. Brown them and cook them in the sauce just before serving to retain flavor.
How Do I Keep the Rolls from Falling Apart?
Securing the rolls with toothpicks and folding the edges neatly prevents them from unrolling. Lightly flouring the rolls before browning also helps hold them together while creating a crispy outer layer.
Can I Substitute Veal with Another Meat?
You can use thin slices of chicken breast or pork tenderloin if veal isn’t available. The cooking time may vary slightly, so keep an eye on the internal temperature and tenderness of the meat.
How to Store Stuffed Veal Rolls with Ham and Cheese
To store leftovers, let the veal rolls cool completely to room temperature, then transfer them to an airtight container. Keep them in the refrigerator for up to 3 days, making sure the sauce covers the rolls slightly to prevent them from drying out. When reheating add a splash of broth if needed to maintain moisture.
Ingredients
How to Make Stuffed Veal Rolls with Prosciutto and Cheese
Arrange veal slices on a cutting board. Layer each slice with a slice of ham and smoked cheese.
Arrange veal slices on a cutting board. Layer each slice with a slice of ham and smoked cheese.
Fold the edges in and roll up carefully, placing a sage leaf on the closure. Secure each roll with a toothpick.
Fold the edges in and roll up carefully, placing a sage leaf on the closure. Secure each roll with a toothpick.
Heat olive oil and butter in a pan over medium heat. Lightly dust each roll with flour, then brown them evenly on all sides. Remove the rolls and discard excess fat and foam from the pan.
Heat olive oil and butter in a pan over medium heat. Lightly dust each roll with flour, then brown them evenly on all sides. Remove the rolls and discard excess fat and foam from the pan.
Return the rolls to the pan, pour in the white wine, allowing it to reduce slightly, and let the rolls simmer gently for a few minutes.
Return the rolls to the pan, pour in the white wine, allowing it to reduce slightly, and let the rolls simmer gently for a few minutes.
Remove toothpicks and place the rolls on a serving plate. Spoon the wine and broth sauce over the top and serve.
Remove toothpicks and place the rolls on a serving plate. Spoon the wine and broth sauce over the top and serve.
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