Rolled Veal with Prosciutto, Fontina, and Grilled Zucchini
Category: Main Dishes
Servings: 8
This delicious rolled veal dish is a perfect combination of tender veal, savory prosciutto, rich fontina cheese, and grilled zucchini, all brought together in a flavorful wine and vegetable sauce. It’s an ideal meal for a family dinner or a special occasion, offering a beautiful balance of textures and tastes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (rolled veal cut) | 1 kg |
| Red wine | 100 ml |
| Rosemary | 1 sprig |
| Sage | 5 leaves |
| Extra virgin olive oil | 30 g |
| Red onion | 1, peeled |
| Carrot | 1, peeled |
| Celery | 1 stalk |
| Vegetable broth | 250 ml |
| Salt | A pinch |
| Black pepper | To taste |
| Zucchini | 2, sliced and grilled |
| Prosciutto crudo | 150 g |
| Fontina cheese | 180 g, sliced |
Instructions
-
Prepare the Veal
Begin by preparing the veal. Use a meat mallet to gently tenderize and thin the veal slices, ensuring they are soft and easy to roll. -
-
Assemble the Roll
Lay the tenderized veal slices flat on a clean surface. Arrange the prosciutto slices evenly on top of the veal, followed by a layer of grilled zucchini slices and a few pieces of fontina cheese. -
Roll and Tie
Carefully roll the veal into a tight log, ensuring that all the fillings stay inside. Secure the ends of the roll with kitchen twine or tie both ends tightly to prevent the filling from spilling out while cooking. Insert a sprig of rosemary into the roll to infuse the meat with aromatic flavor during cooking. -
Prepare the Sauce
In a large, oval-shaped pan or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the veal roll and brown it on all sides to create a rich, golden crust. -
Add Vegetables and Wine
While the veal is browning, roughly chop the onion, carrot, and celery. Once the veal is seared, add these vegetables to the pan, spreading them evenly around the meat. Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to evaporate and the flavors to concentrate. -
Simmer the Veal
After the wine has reduced slightly, add the vegetable broth to the pan, enough to partially cover the veal. Sprinkle a pinch of salt and a few cracks of black pepper over the dish, and then cover the pan. Let the veal cook on low heat for about 1 to 1.5 hours, turning the roll occasionally to ensure even cooking and tenderness. -
Rest the Veal
Once the veal is cooked through and tender, remove it from the pan and place it on a cutting board. Allow the veal to rest for 10-15 minutes so the juices redistribute and it becomes easier to slice. -
Make the Sauce
While the veal is resting, use an immersion blender to blend the cooked vegetables and pan juices into a smooth sauce. The resulting sauce should be creamy, rich, and velvety. -
Serve
Slice the veal roll into thick slices, arranging them on a platter. Drizzle the creamy vegetable sauce over the top and serve. This dish pairs wonderfully with a side of roasted potatoes or a fresh salad.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 50 g |
| Carbohydrates | 10 g |
| Fat | 20 g |
| Saturated Fat | 8 g |
| Cholesterol | 90 mg |
| Sodium | 650 mg |
| Fiber | 2 g |
| Sugar | 3 g |
A perfect dish to impress your guests or to enjoy a cozy family meal, this veal roll with prosciutto, fontina, and grilled zucchini combines savory, rich flavors that are sure to become a favorite. With the delightful aroma of rosemary and the creamy sauce, it makes for a memorable dining experience!
