Involtini Di Vitello Al Formaggio Grana Padano
Submitted by LynnFDurham
Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minInvoltini are Italian stuffed meat rolls, and this Lombardy-style version uses the region’s pride, Grana Padano, as the main filling alongside julienned prosciutto. Thin-pounded veal shoulder scaloppini wrap around the cheese and ham, get secured with toothpicks, then braise in a white wine and tomato paste sauce rich with soffritto.
The soffritto (celery, carrot, onion sauteed in oil and butter) is the Italian starting point that gives the braising liquid depth. Once the rolls are browned in the same pan, they pick up the aromatic base and the hot wine-broth-tomato paste mixture reduces around them into a glossy sauce. The Grana Padano inside melts into pockets of salty, nutty richness.
Chef Tips
- Pound the veal thin and even, ⅛ inch at most. Uneven thickness means uneven cooking and tough bites.
- Tuck the filling well away from the edges before rolling. Filling at the edge leaks out during the braise.
- Use wooden toothpicks. Metal ones can discolor the meat and sauce.
- Dredge the rolls lightly in flour before browning for a thicker finishing sauce.
Variations
- Swap Grana Padano for Parmigiano-Reggiano or aged Asiago.
- Use chicken or turkey scaloppini in place of veal for a lighter, budget-friendly version.
- Add a sage leaf inside each roll alongside the prosciutto (saltimbocca-style).
Ingredients
Directions
Prosciutto should be thinly sliced and cut into julienne strips.
Veal shoulder should be like scaloppine, pounded In a small bowl, mix the hot wine, broth and tomato paste until the paste dissolves.
Set aside and keep warm.
Spread the veal slices on a flat surface, then cover each with pepper, cheese and prosciutto.
Roll up each slice and secure with large toothpicks.
Set aside.
In a large skillet, sauté the onion in oil and butter over medium heat, then add the carrots and celery.
Cook for 10 minutes, or until the carrots and celery are soft.
Add the veal roll to this mixture and sauté on all sides for a few minutes until the meat is golden brown.
Next add the broth, wine and tomato paste mixture, roll the veal in it until thoroughly coated and continue cooking until the sauce thickens.
Serve immediately.
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