Entree: Italy – Aosta Valley – Fricandeau alla Valdostana (Rolled and braised veal roast stuffed with prosciutto and Fontina cheese from the Aosta Valley)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Additional 10 min

Total 2 hrs

Ingredients

- 2 lb (900 g) boneless veal round (fricandeau), trimmed
- 6 slices (approx. 3 oz / 85 g) prosciutto
- 6 oz (170 g) Fontina cheese, sliced thin
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large shallot, finely chopped (about 2 oz / 55 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) veal or beef stock
- 1 bay leaf
- 4 fresh sage leaves, plus extra for garnish
- 1 tsp (5 g) sea salt, adjusted to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (8 g) all-purpose flour for dusting
- Kitchen twine for tying the roast

Instructions

1. Pat the veal dry and butterfly it into an even rectangular thickness about 1/2 inch (1.3 cm), then lightly dust both sides with the flour and season with salt and pepper.
2. Lay the prosciutto slices evenly over the veal, leaving a 1-inch border; arrange the Fontina slices over the prosciutto.
3. Starting from a long edge, roll the veal tightly into a log and tie at 1½-inch (4 cm) intervals with kitchen twine to secure the filling.
4. Heat the olive oil and 1 tbsp butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Brown the roulade on all sides until golden, about 8–10 minutes total.
5. Remove the roulade and reduce heat to medium; add the shallot and garlic to the pan and sauté 2–3 minutes until translucent.
6. Deglaze with the white wine, scraping up browned bits, then add the stock, bay leaf, and sage. Return the roulade to the pan.
7. Bring to a simmer, cover, and transfer to a preheated 325°F (160°C) oven. Braise 1 to 1¼ hours, turning once, until veal is tender and internal temperature reaches 145°F (63°C).
8. Remove the roulade to a cutting board to rest 10 minutes. Meanwhile, skim excess fat from the pan sauce, bring it to a simmer on the stovetop, and reduce until slightly thickened; whisk in remaining 1 tbsp butter and adjust seasoning.
9. Slice the roulade into ¾-inch (2 cm) thick rounds, arrange on plates, spoon sauce over, and garnish with reserved sage leaves. Serve immediately.