Rollatini Robiola Recipe 🧀🥩

Introduction:

After catching a glimpse of Robiola cheese on FoodTV, I was immediately intrigued and decided to give it a try. This Rollatini Robiola recipe is the delightful outcome of my culinary experimentation, and I must say, it turned out to be quite a delectable dish! Combining the richness of Robiola cheese with succulent veal and aromatic herbs, this recipe promises to tantalize your taste buds and leave you craving for more.

• Preparation Time: 30 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour and 20 minutes
• Servings: 4
• Cuisine: European
• Category: Veal
• Keywords: Cheese, Meat, European, Weeknight, Stove Top, < 4 Hours

Ingredients:

Here’s what you’ll need for this mouthwatering Rollatini Robiola:

Instructions:

1. Prepare the Robiola Cheese:

• Begin by selecting the perfect Robiola cheese for your dish. I opted for Bosina Robiola, a lightly aged sheep’s milk cheese from the south Piedmont region of Italy. However, you can choose other varieties from northern Italy made from cow, sheep, or goat milk. These cheeses typically have a creamy yellow interior and a white, yellowish, or pinkish rind.

2. Pound and Season the Veal:

• Lay out the veal scallopini between two sheets of plastic wrap and gently pound them to about 1/8-inch thickness. Be careful not to tear the meat.
• Season both sides of the veal generously with granulated garlic, seasoning salt, black pepper, and dried oregano leaves. Sprinkle with balsamic vinegar and let it marinate for at least 30 minutes.

3. Prepare the Cheese Filling:

• Cut the Robiola cheese into batons, ensuring you include some of the rind with each piece. Reserve any leftover cheese for the sauce.
• Wrap each piece of cheese with fresh sage leaves, and if desired, wrap them in prosciutto slices to minimize leaks during cooking.

4. Stuff and Roll the Veal:

• Place a wrapped cheese bundle on each piece of veal and roll the meat around the cheese, folding in the ends as you go.
• Secure each meat roll with kitchen string or toothpicks and dredge them lightly in seasoned flour, coating evenly.

5. Prepare the Cream Sauce:

• In a saucepan, combine heavy cream with sage stems, minced garlic, and chopped onions. Simmer for about 20 minutes to infuse the flavors.
• Add the remaining Robiola cheese scraps (including the rind) to the cream mixture and simmer until the cheese melts. Strain the mixture and set aside.

6. Cook the Rollatini:

• Heat olive oil in a skillet and brown the meat rolls on all sides. Once browned, set them aside.
• In the same skillet, sauté minced garlic and onions until lightly browned. Add mushrooms and cook until they release their moisture.
• Pour in Madeira wine and sherry wine, then add the cream mixture and grated Parmigiano-Reggiano cheese. Stir until well combined.

7. Final Assembly:

• If desired, thicken the sauce with a flour-water mixture and bring to a boil.
• Remove the string or toothpicks from the meat rolls and place them back into the skillet, covering them with the mushroom sauce.
• Cover and simmer until the meat is heated through.

8. Serve and Enjoy:

• To serve, slice each meat roll into 4-5 pieces and arrange them on a serving platter alongside hot cooked rice.
• Spoon the mushroom sauce over the meat and rice, garnishing with additional grated Parmigiano-Reggiano cheese and fresh sage leaves if desired.
• Serve with a side of vinaigrette salad and crusty French bread for a complete and satisfying meal.

Nutritional Information (per serving):

• Calories: 772.4
• Total Fat: 65.7g
  • Saturated Fat: 32.5g
• Cholesterol: 256mg
• Sodium: 147.3mg
• Total Carbohydrates: 14.4g
  • Dietary Fiber: 1.8g
  • Sugar: 3.8g
• Protein: 28.8g

Indulge in the luxurious flavors of this Rollatini Robiola dish, perfect for a special dinner at home or entertaining guests with a taste of European elegance. Each bite is a harmony of creamy cheese, tender veal, and savory mushrooms, creating a culinary experience that’s simply irresistible. Enjoy! 🍽️🥂