BeanScene Magazine

Rollata di vitello

From the May 2012 issue.

Serves 4

880g veal backstrap
4 thin slices of mortadella
28 thin slices flat pancetta
200g fresh mushrooms, thinly sliced
200ml beef jus
Extra virgin olive oil
300g spinach

For the frittata
2 eggs
80g oven roasted tomatoes (or sun dried)
Fresh thyme
Salt and pepper
Extra virgin olive oil

  • Rollata di vitello Step 1 Begin by making the frittata. Dice the tomatoes and chop the thyme. Place the eggs in a bowl and whisk. Add the tomatoes, thyme and some salt and pepper. Heat some oil in a non-stick fry pan. Add the frittata mixture and cook through. Set aside to cool. In a separate fry pan, heat some olive oil and sauté the mushrooms. Set aside.
  • Rollata di vitello Step 2 Cut veal in four equal parts. Cover with cling wrap and flatten to approx 2cm flat using a meat mallet. Place pieces of pancetta flat as shown, layering it close together to form the base for four separate rolls (around 7 pieces for each roll). Place piece of veal on top of each roll, add frittata on top, then mushrooms and season.
  • Rollata di vitello Step 3 Carefully make a roll out of each piece of veal, ensuring they are wrapped tightly. Use toothpicks to hold the rolls into place.
  • Rollata di vitello Step 4 Preheat the oven to 180°C. Heat some oil in a heavy fry pan. Once very hot, place the meat rolls in slowly, blistering all the sides of the meat. Add a small amount of seasoning.
  • Step 5 Allow the roll to rest in a warm place for 5-7 minutes, then cook in the oven for 5 minutes. In the meantime, cook the spinach in a fry pan using a little oil, salt and pepper. Cut the rolls into three equal portions. Place these on top of the spinach, then pour over the hot jus and a little extra virgin olive oil.
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