The stuffed roll-ups in a pan are a very tasty and easy to make second course.
The filling is made with speck and smoked provola which give the meat an amazing creaminess and a special flavor.
You can choose the type of meat; I preferred to use tender veal slices, but turkey can also be used.
Perfect to serve as a Sunday second course, they can be prepared in advance, stored in the fridge and then cooked at the moment, as the cooking is not particularly long.
And what about the creamy sauce that forms thanks to a bit of melted scamorza that mixes with the flour we use to coat them? Truly delicious!
So now, let me leave you to read the recipe, check the steps, and replicate these fantastic stuffed roll-ups in a pan.
READ THE TIPS AND F.A.Q. AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 449.94 (Kcal)
- Carbohydrates 11.08 (g) of which sugars 1.09 (g)
- Proteins 27.78 (g)
- Fat 32.34 (g) of which saturated 7.33 (g)of which unsaturated 13.37 (g)
- Fibers 1.92 (g)
- Sodium 751.12 (mg)
Indicative values for a portion of 120 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
- 4 veal slices
- 3.5 oz speck slices
- 1.75 oz smoked provola
- 1/4 cup rosé wine (or white)
- flour (for coating)
- fine salt
- extra virgin olive oil
- rosemary (fresh)
- sage
Steps
– Thinly slice the scamorza.
Lightly salt the meat and place the speck slices slightly overlapping.
Lay the smoked scamorza slices on the speck.
Roll the meat over itself.
Tie the roll-ups with kitchen string.
Coat the roll-ups by rolling them in a plate with flour; shake off the excess.
Heat the oil in the pan, and sear the meat on medium heat on all sides.
Add rosemary or sage, cover with a lid, and cook covered for a couple of minutes.
Pour the wine, let the alcohol evaporate, then cover and continue cooking for about 5 minutes. Remove the string before serving.
Tips:
You can add the salt in the pan after deglazing with the wine, or as I usually prefer, I put the salt shaker on the table and everyone chooses how much salt to add.
You can add the salt in the pan after deglazing with the wine, or as I usually prefer, I put the salt shaker on the table and everyone chooses how much salt to add.
FAQ (Questions and Answers)
What flour do you recommend using?
Whatever you have at home, no problem.
My husband doesn’t like speck; any alternatives?
I recommend cooked ham or roasted prosciutto.
Why did you use rosé wine? Usually, white is used.
I only had rosé and anyway, the flavor difference isn’t noticeable.
