Veal roulade with asparagus and savory sabayon is a delicate and tasty meat dish, fragrant, with the flavors and colors of spring. Stuffed with fresh asparagus to give a richer and tastier flavor
Rich and easy to prepare, with very tender meat, thanks to cooking in a flavorful aromatic broth. The roulade is accompanied by a delicious sabayon sauce that makes it all very new and special. Ideal to bring to the table for parties and occasions, try it, you will be delighted.
Here are more recipes with asparagus:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 340.26 (Kcal)
- Carbohydrates 8.11 (g) of which sugars 1.99 (g)
- Proteins 26.57 (g)
- Fat 18.61 (g) of which saturated 7.54 (g)of which unsaturated 9.71 (g)
- Fibers 2.33 (g)
- Sodium 468.17 (mg)
Indicative values for a portion of 230 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 for veal roulade with asparagus and savory sabayon
- 1.65 lbs veal (meat for roast or fillet)
- 1 shallot
- 1 carrot
- 2 cups dry white wine
- 2 leaves bay leaf
- 1.1 lbs asparagus
- 1 celery (stalk)
- onion (1)
- 1 sprig rosemary
- Piacentino white garlic (1 clove)
- 1 sprig thyme
- as needed butter (knob)
- 1 tbsp Parmigiano Reggiano DOP
- pinches coarse salt (1)
- pinches pepper (1)
- 6.7 oz white wine
- 5 egg yolks
- 1 shallot
- 0.63 oz cornstarch
- 1 egg
- 1 tbsp Parmigiano Reggiano DOP
- 2 sprigs thyme
- as needed salt
- as needed pepper
Tools for roulade
- Baking dish Pyrex Classic borosilicate glass rectangular dish 12 x 8 inches
- Whisk
- Small pot
- Pan
- Knife
Let’s prepare the veal roulade, place the meat in a baking dish, add 2 cups of white wine, the shallot sliced, a couple of sprigs of thyme, and let it marinate for an hour.
Meanwhile, let’s prepare the aromatic broth. In a pan, place the celery, carrot, onion, 1 bay leaf, 1 cup of white wine, the garlic clove with the skin, a sprig of rosemary, a few peppercorns. Boil for about 10 minutes then add a pinch of coarse salt.
Clean the asparagus, cut the base, and with a peeler, remove the fibrous part of the stem. Separate the tips from the stalks and cook the tips in a pan with a knob of butter and a splash of water for about 10 minutes. Cook the stalks in boiling water for 5 minutes.
Take the meat, open it like a book, using a smooth, sharp knife, with a meat mallet, pound the meat and season it with a handful of pepper. Place the asparagus stalks along the entire piece of meat and sprinkle them with Parmigiano. Roll and tie the veal with several single loops of kitchen string, starting from the center, wrap it in gauze and close it like a candy. Immerse the roll in the boiling broth and boil for about 35 minutes
In a small pot, put the wine, 1 sprig of thyme, and 1 shallot cut into pieces and boil until the wine is reduced by half.
In a small pot, combine the egg and yolks, 1 tablespoon of Parmigiano, pepper, salt, and cornstarch and start whisking by hand, add the previously filtered reduction. Transfer the pot to a double boiler and continue stirring, when the sauce appears creamy, remove it from the double boiler and whisk for a few more minutes.
Retrieve the roulade, drain it, let it rest for a few minutes, remove the gauze and cut it into slices about 1 inch thick. Serve it on a serving plate, completing with the asparagus tips and the savory sabayon
