Beer Rolled Veal with Speck and Mushrooms
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (fesa di vitello) | 1 kg |
| Speck | 120 g |
| Emmental cheese | 120 g |
| Extra virgin olive oil | 4 tbsp |
| Carrot | 1 |
| Onion | 1 |
| Celery | 1 stalk |
| Sage | 4 leaves |
| Rosemary | 3 sprigs |
| Salt | To taste |
| Black pepper | To taste |
| Light beer (birra chiara) | 330 ml |
| Mushrooms | 250 g |
| Extra virgin olive oil (for mushrooms) | 2 tbsp |
| Garlic | 1 clove |
| Fresh parsley | 1 tbsp |
Instructions
Step 1: Prepare the Mushroom Filling
Start by preparing the mushroom filling for the veal roll. Clean and slice the mushrooms thinly. In a pan, heat 2 tablespoons of extra virgin olive oil, and add the garlic clove, lightly crushed. Once the garlic is fragrant, add the mushrooms. Sauté for about 5 minutes until they soften and release their juices. Stir in 1 tablespoon of chopped fresh parsley, season with salt and black pepper, and cook for another 3-4 minutes. Transfer the mushroom mixture to a food processor and blend it into a creamy consistency.
Step 2: Prepare the Veal Roll
Lay the veal out flat on a clean surface, then start assembling the filling. Spread the mushroom cream evenly over the veal. Layer slices of speck (smoked prosciutto) on top, followed by slices of Emmental cheese. Roll the veal up tightly like a roulade, securing it with kitchen twine if necessary.
Step 3: Prepare the Aromatics
Roughly chop the onion, celery, and carrot. These will add flavor and help create a base for the veal while it cooks. In a large oven-safe pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped vegetables along with the rosemary and sage leaves. Season with salt and pepper.
Step 4: Searing the Veal Roll
Add the veal roll to the pan and brown it on all sides for about 5-7 minutes, ensuring a nice golden crust forms. Once browned, remove the veal from the pan and set it aside.
Step 5: Cooking the Roll
Pour the light beer into the pan with the vegetables. Stir to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Return the veal roll to the pan, cover with a lid, and simmer for 40 minutes on low heat. Every 10 minutes, baste the veal with the beer to keep it moist and tender.
Step 6: Check for Doneness
After 40 minutes, check the veal’s doneness by poking it with a skewer. The juice should run clear, indicating the veal is fully cooked. If the liquid is pink, continue cooking for a few more minutes.
Step 7: Rest and Slice
Once cooked, remove the veal from the pan and wrap it in aluminum foil to rest for 10 minutes. This allows the juices to redistribute within the meat. After resting, slice the veal into thick slices, about ½ cm each.
Step 8: Serve
Serve the veal slices with the aromatic sauce from the pan. Drizzle the sauce generously over the meat and garnish with additional fresh parsley if desired. Enjoy your Rollè alla Birra con Speck e Funghi, a hearty and flavorful main dish perfect for any occasion.
Tips for Success:
- If you don’t have Emmental, any mild Swiss cheese or Gruyère can work as a substitute.
- To intensify the mushroom flavor, consider adding a splash of white wine or a sprinkle of dried porcini mushrooms to the filling.
- Pair with a light salad or roasted vegetables to complement the rich flavors of the veal.
Enjoy this savory, beer-infused veal dish, bringing together the richness of speck, creamy mushrooms, and a beautifully tender roast!
