Stuffed Veal Rolls

Stuffed Veal Rolls Recipe with Arugula and Basil

| Servings: 4

Introduction

Stuffed veal rolls are a delicious and elegant dish that is perfect for a special dinner or a fancy gathering. The combination of tender veal, peppery arugula, and fragrant basil creates a flavorful and visually stunning dish that is sure to impress your guests.

History

Veal rolls have been a popular dish in Italian cuisine for centuries. The tradition of stuffing and rolling meat dates back to ancient Rome, where cooks would stuff meats with a variety of ingredients such as herbs, spices, and nuts. Over time, the recipe evolved and spread throughout Europe, with each region adding its own unique twist to the dish.

Ingredients

0.75 lb (340 g) thinly sliced veal cutlets, with fat trimmed
salt and freshly ground black pepper, to taste
1 bunch of arugula (1 cup), washed and dried
1 bunch of basil (1 cup), washed and dried
1 tsp of olive oil
0.5 cup of dry vermouth
0.5 cup of fat-free reduced-sodium chicken broth
wooden toothpicks

How to prepare

Spread the veal out on a cutting board or countertop and flatten it with a meat mallet or the bottom of a heavy skillet until it is 0.25 inch thick.
Season the veal pieces with salt and pepper.
Place a layer of arugula over the veal, ensuring that the surface is fully covered.
Add a layer of basil leaves on top of the arugula.
Roll up the meat and secure it with wooden toothpicks.
Heat oil in a nonstick skillet that is just large enough to hold the veal in a single layer.
Brown the veal rolls on all sides, approximately 3 minutes.
Remove the veal rolls from the skillet and place them on a dish. Cover with foil to keep them warm.
Add vermouth to the skillet and let it reduce for about 2 minutes, scraping up the brown bits as it cooks.
Pour in the broth and let it reduce again for about 5 minutes.
Return the veal to the sauce and let it warm through for a minute.
If the rolls are thick, warm them for an additional 3-4 minutes.
Remove the rolls from the skillet and slice them into 2-inch pieces.
Place the slices on plates with the sliced side facing up to showcase the colorful interior.
Spoon the sauce over the top of the veal slices.

Variations

Instead of arugula and basil, try using spinach and sun-dried tomatoes for a different flavor profile.
Add some grated Parmesan cheese to the filling for a cheesy twist.
Substitute the veal with chicken or pork for a different protein option.

Cooking Tips & Tricks

Make sure to flatten the veal to an even thickness so that it cooks evenly.

- Use toothpicks to secure the rolls and prevent them from unraveling during cooking.

- Brown the veal rolls on all sides to develop a rich flavor.

- Let the sauce reduce to intensify the flavors before adding the veal back in.

- Slice the veal rolls into even pieces for a beautiful presentation.

Serving Suggestions

Serve the stuffed veal rolls with a side of roasted vegetables or a simple green salad for a complete meal.

Cooking Techniques

Flattening the veal ensures even cooking and tender meat.

- Browning the veal rolls adds flavor and texture to the dish.

- Allowing the sauce to reduce intensifies the flavors and creates a rich sauce.

Ingredient Substitutions

If you can't find veal, you can use chicken or pork instead.

- Substitute arugula with spinach or kale.

- Use any dry white wine in place of vermouth.

Make Ahead Tips

You can prepare the veal rolls up to a day in advance and store them in the refrigerator until ready to cook. Just make sure to remove them from the fridge and let them come to room temperature before cooking.

Presentation Ideas

Arrange the sliced veal rolls on a platter and garnish with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Stuffed veal rolls pair well with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. Serve with a side of roasted potatoes or creamy polenta for a complete meal.

Storage and Reheating Instructions

Store any leftover veal rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal rolls in a skillet with a splash of chicken broth and heat over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of stuffed veal rolls contains approximately 200 calories.

Carbohydrates

Each serving of stuffed veal rolls contains approximately 2 grams of carbohydrates.

Fats

Each serving of stuffed veal rolls contains approximately 8 grams of fat.

Proteins

Each serving of stuffed veal rolls contains approximately 25 grams of protein.

Vitamins and minerals

Stuffed veal rolls are a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (if using cheese) and nuts (if using pine nuts).

Summary

Stuffed veal rolls are a nutritious and protein-rich dish that is low in carbohydrates and moderate in fats. They are also a good source of vitamins and minerals.

Summary

Stuffed veal rolls are a delicious and elegant dish that is perfect for a special occasion. With a flavorful filling of arugula and basil, and a rich vermouth sauce, this dish is sure to impress your guests. Serve with a side of roasted vegetables and a glass of white wine for a complete meal. Enjoy!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It all started on a warm summer day many years ago, when I was visiting my dear friend Maria in the countryside. Maria was known for her delicious traditional Italian dishes, and I always looked forward to our cooking sessions together.

On that particular day, Maria invited me into her kitchen to show me how to make one of her signature dishes - Stuffed Veal Rolls. I watched in awe as she expertly prepared the ingredients and rolled up the veal with a flavorful stuffing of breadcrumbs, herbs, and cheese.

As I helped her in the kitchen, Maria shared with me the story behind the recipe. She explained that the recipe had been passed down through generations in her family, with each cook adding their own unique touch to it. She had learned it from her grandmother, who had learned it from her mother, and so on.

I was fascinated by the history and tradition behind the dish, and I knew that I had to learn how to make it myself. Maria patiently guided me through each step of the process, from pounding the veal thinly to spreading the stuffing evenly and rolling it up tightly.

As we worked side by side, she shared with me her tips and tricks for making the dish truly exceptional. She stressed the importance of using fresh ingredients, seasonings, and cooking techniques to bring out the flavors of the veal and the stuffing.

After hours of preparation and cooking, the Stuffed Veal Rolls were finally ready. The aroma that filled the kitchen was simply divine, and my mouth watered in anticipation of tasting the dish.

I took a bite of the tender veal, and the flavors exploded in my mouth. The combination of the savory veal, the aromatic herbs, and the creamy cheese was truly mouthwatering. I savored every bite, knowing that I had just discovered a new favorite recipe.

From that day on, Stuffed Veal Rolls became a staple in my own kitchen. I made them for special occasions, family gatherings, and whenever I wanted to impress my guests with a taste of authentic Italian cuisine.

Over the years, I have continued to make the recipe, adding my own twists and variations to suit my taste. I have shared it with friends and family, who have all fallen in love with the dish just as I did.

To this day, whenever I make Stuffed Veal Rolls, I think back to that summer day in Maria's kitchen and the valuable lesson she taught me about the power of tradition, history, and love in cooking. I am grateful for her guidance and friendship, and I will always cherish the memories of learning how to make this delicious dish.