The VEAL ROLLS WITH SPECK, SUN-DRIED TOMATOES AND ASIAGO are a simple and flavorful main course, perfect to serve at a family lunch or with friends when you want to give an original touch and extra flavor to your menu. The recipe uses straightforward, easy-to-find ingredients that well represent the richness of our country: high-quality Piedmont veal, Alto Adige speck, PDO Asiago from Veneto, and sun-dried tomatoes from the South. In short, a symphony of simple tastes that match wonderfully.
Inside the parcel formed by slices of tender veal you will find flavors and aromas that complement each other: tasty sun-dried tomatoes with a slightly tangy note, creamy cheese, and savory speck with its unmistakable smoky scent.
The result is truly delightful and makes the dish indulgent and very interesting—far more than ordinary rolls—reminding us, once again, that a pinch of imagination (combined with good ingredients) is enough to elevate even a home-cooked table.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 packages selected veal slices (Casa Vercelli) (8 slices)
- 8 slices speck
- 8 sun-dried tomatoes in oil
- 3 oz Asiago cheese
- 6 tbsp butter
- 3 tbsp extra virgin olive oil
- 5 leaves sage
- 1 sprig rosemary
- 1 sprig thyme
- 1 glass white wine (about 1/2 cup)
- to taste salt
Tools
- Kitchen twine
- 1 Pan
Steps
The preparation of the VEAL ROLLS WITH SPECK, SUN-DRIED TOMATOES AND ASIAGO is very simple and quick.
First, place the veal slices between two sheets of parchment paper and pound them with a meat mallet or rolling pin to thin them out. Then place them on a cutting board and put on each one a slice of speck, a sun-dried tomato and a piece of cheese.
Roll the meat onto itself forming the roll, taking care to tuck the sides in so the filling does not escape during cooking.
Tie the rolls with kitchen twine and set aside.
In a pan, add the butter, the oil, the thyme leaves, the sage leaves and the rosemary. Melt over low heat to prevent the butter from burning, then add the rolls. Brown them on all sides, then deglaze with the white wine.
Once the alcohol has evaporated, season the meat with salt, cover with a lid, and let cook over low heat for 10 minutes.
When cooked, remove the twine from the rolls, plate them and spoon over the pan juices. Serve them very hot so the cheese is melty.
