Veal Rollè with Milk
This savory and tender Rollè di Vitello al Latte is a classic Italian dish that brings together a beautifully roasted veal filled with spinach, eggs, and prosciutto, all simmered in a creamy milk sauce. The combination of delicate veal and the rich flavors of the stuffing, paired with a luscious sauce, makes this dish perfect for a cozy dinner or special occasions. Here’s how you can prepare this delightful dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (topside or tenderloin) | 2 kg |
| Carrot | 1 |
| Onion | 1 |
| Celery | 1 stalk |
| Bay leaves | 2 |
| Whole milk | 1 liter |
| Salt | to taste |
| Garlic cloves | 2 |
| Black pepper | to taste |
| Butter | 35g |
| White wine | 50ml |
| Extra virgin olive oil | to taste |
| Spinach | 250g |
| Eggs | 4 |
| Chives | 5 sprigs |
| Prosciutto | 140g |
| Grana Padano cheese (DOP) | 60g |
Instructions
Step 1: Prepare the Spinach
Start by washing the spinach thoroughly to remove any dirt. Place the spinach in a large pot and cook it with the lid on until wilted, stirring occasionally. Once the spinach is cooked, season it with salt and pepper to taste. Set it aside for later.
Step 2: Prepare the Frittata
In a separate bowl, beat the two eggs and add finely chopped chives and a pinch of salt. Heat a small non-stick pan over medium heat, and pour in the egg mixture to create a thin frittata. Cook until the eggs are set but not browned. Once done, remove from the pan and let it cool slightly. This frittata will form part of the filling for the veal rollè.
Step 3: Prepare the Veal
Lay the veal on a clean surface and, using a sharp knife, slice it horizontally, like an accordion, to create a single long, flat piece of meat about 1 cm thick (you can ask your butcher to do this for you). Gently pound the veal with a meat mallet to tenderize it.
Step 4: Assemble the Rollè
Evenly distribute the cooked spinach over the veal. Place the frittata on top of the spinach, followed by the prosciutto slices. Carefully roll the veal from the shorter side, securing the stuffing inside. Tie the rollè with kitchen twine to keep it tight.
Step 5: Searing the Rollè
In a large pot or deep skillet, melt half of the butter over medium heat. Add the garlic cloves, lightly crushed, and sauté until golden. Once the garlic has infused the butter, add the veal rollè and brown it on all sides. This will help develop a rich flavor.
Step 6: Cooking the Rollè
After the veal is browned, pour in the white wine and let it evaporate. Once the wine has reduced, add the hot milk to the pot, ensuring the veal is partially submerged. Add the bay leaves and a pinch of salt. Cover the pot with a lid and let the veal cook gently for about 50-60 minutes, turning occasionally to ensure even cooking. The milk will reduce and create a delicious, creamy sauce.
Step 7: Prepare the Sauce
Once the veal is cooked, remove it from the pot and set it aside to rest. Discard the garlic cloves and bay leaves from the cooking liquid. Using an immersion blender, blend the sauce until it becomes smooth and creamy. Taste and adjust the seasoning if necessary, adding more salt and pepper to taste.
Step 8: Serving
To serve, remove the twine from the rollè and slice it into thick rounds. Arrange the slices on a serving platter and pour the creamy milk sauce over the top. Garnish with fresh herbs if desired.
Nutritional Information (per serving, approx. 4 servings)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 50g |
| Carbohydrates | 6g |
| Fat | 28g |
| Saturated Fat | 10g |
| Cholesterol | 135mg |
| Fiber | 2g |
| Sodium | 700mg |
| Sugars | 5g |
Tips and Variations
- Use of Milk: You can experiment with different types of milk for the sauce, such as skim milk or a plant-based option like almond milk, for a lighter version. However, using whole milk creates a richer sauce.
- Stuffing Variations: You can replace prosciutto with other deli meats or even cheese like mozzarella for a different flavor profile. Some people add a handful of pine nuts for crunch.
- Add Vegetables: If you enjoy more vegetables, feel free to add mushrooms or zucchini to the stuffing for an extra layer of flavor.
- Slow Cooker Method: If you prefer a hands-off approach, once the rollè is browned, transfer it to a slow cooker with the milk and cook on low for 6 hours. This method will yield an extremely tender result.
This recipe is not only a beautiful centerpiece for any dinner table but also an excellent way to showcase the delicate flavors of veal combined with creamy, rich milk sauce. It’s perfect for special occasions like family gatherings or holiday meals. Enjoy the warmth and comfort that comes from this traditional Italian dish, and impress your guests with its elegant presentation and delightful taste.
