Even plain, sad slices of meat, if stuffed with something flavorful, become a tasty and tender main course. I usually use mixed herbs and recover leftovers from the week, like in this recipe where I used sausage and slices of fontina left from making toasts. Read the procedure and try cooking Veal Rolls with Sausage yourself.
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- Difficulty: Easy
- Cost: Moderate
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,458.13 (Kcal)
- Carbohydrates 7.16 (g) of which sugars 2.94 (g)
- Proteins 93.63 (g)
- Fat 113.81 (g) of which saturated 28.96 (g)of which unsaturated 44.91 (g)
- Fibers 1.39 (g)
- Sodium 3,163.88 (mg)
Indicative values for a portion of 460 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 veal cutlets (thin)
- 9 oz sausage
- 12 slices fontina (or emmental)
- 6 leaves bay leaf
- A few sprigs rosemary (finely chopped)
- 1/3 cup dry white wine (about 100 ml)
- 1 1/4 cup meat broth (salted (about 300 ml))
- 2 tbsp extra-virgin olive oil
Tools
- Skewers
- Cutting Board
- Meat Tenderizer
- Pan
- Kitchen Scale
Steps
Lay the veal cutlets on the cutting board and pound them with a meat mallet; the thinner they are the better they will cook. Sprinkle them with chopped rosemary, place the slices of fontina on top and a piece of skinless sausage running along the width of the cutlet. Do not add salt as the sausage will release some. Roll starting from the wider side, secure with a toothpick (piercing in a bay leaf as well) and coat the roll in flour.
Pour the oil into a pan and, when hot, place the rolls in it. Let them brown on all sides and deglaze with the white wine. Add the broth and let cook for 30 minutes over low heat. Check seasoning and serve the Veal Rolls with Sausage, drizzling them with their own pan juices.
