Entree: Holy See (Vatican City State) – Involtini di Vitello (Thin veal rolls stuffed with cured ham, cheese, and herbs, braised in a light wine and tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 8 thin veal scallopini, approx. 3 oz (85 g) each
- 8 thin slices prosciutto, approx. 4 oz (115 g) total
- 4 slices provolone or mozzarella, approx. 4 oz (115 g) total
- 1/2 cup (60 g) all-purpose flour for dusting
- Salt and freshly ground black pepper to taste
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) low-sodium chicken stock
- 1 cup (240 ml) crushed tomatoes or passata
- 1 small onion, finely chopped — about 1/2 cup (75 g)
- 1 garlic clove, minced
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) fresh lemon juice (optional)

Instructions

1. Lay each veal scallopini flat on a work surface, season lightly with salt and pepper, place a slice of prosciutto and a quarter-slice of cheese on each, then roll tightly and secure with a toothpick.
2. Lightly dust each roll in flour, shaking off excess.
3. Heat olive oil and butter in a large skillet over medium-high heat; brown the involtini on all sides until golden, about 2–3 minutes per side. Transfer to a plate.
4. Reduce heat to medium, add the chopped onion and garlic to the pan and sauté until softened, about 3–4 minutes.
5. Deglaze with white wine, scraping up browned bits, and simmer until reduced by half, about 3 minutes.
6. Add chicken stock and crushed tomatoes, bring to a gentle simmer, return the involtini to the pan, cover, and braise over low heat for 25–30 minutes until veal is tender.
7. Remove involtini to a serving platter; if desired, stir lemon juice and chopped parsley into the sauce, adjust seasoning, and simmer uncovered to thicken for 3–5 minutes.
8. Pour sauce over the rolls and serve immediately with polenta, mashed potatoes, or crusty bread.