Involtini Di Vitello Al Formaggio Grana Padan
Description
These Involtini di Vitello feature tender slices of veal shoulder, pounded thin and rolled with savory prosciutto and grated Grana Padano cheese. The rolls are seared in butter and olive oil with a mirepoix of carrots, celery, and onion, then simmered in a warm mixture of white wine, chicken broth, and tomato paste. The result is a dish with a luxurious texture and deep, comforting flavors that embody classic Italian home cooking. Perfect for a special weeknight dinner or a family gathering, this recipe offers an elegant yet approachable main course that feels indulgent without being overly complex.Ingredients
Directions
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Pound the veal shoulder slices until they are thin, similar to scaloppine.
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Cut the prosciutto into thin julienne strips.
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In a small bowl, mix the hot white wine, hot chicken broth, and tomato paste until the paste is completely dissolved. Set aside and keep warm.
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Spread the veal slices on a flat surface and season with pepper.
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Cover each slice with grated Grana Padano cheese and a few strips of prosciutto.
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Roll up each slice tightly and secure with large toothpicks.
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In a large skillet, sauté the onion in olive oil and butter over medium heat.
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Add the chopped carrots and celery to the skillet.
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Cook the vegetables for 10 minutes, or until the carrots and celery are soft.
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Add the veal rolls to the skillet and sauté on all sides for a few minutes until the meat is golden brown.
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Pour the warm broth, wine, and tomato mixture over the veal rolls.
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Roll the veal in the sauce to coat thoroughly and continue cooking until the sauce thickens.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 513.0kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 6.6g33%
- Cholesterol 243.0mg81%
- Sodium 207.0mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 81.0g162%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Prosciutto should be thinly sliced and cut into julienne strips for easier rolling.
Veal shoulder should be pounded thin, like scaloppine, to ensure tenderness and easy rolling.
Keep the wine and broth mixture warm before adding to the pan to prevent the meat from cooling down too much during cooking.
If you prefer a thicker sauce, you can let it simmer uncovered for a few extra minutes after the veal is cooked through.
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