Veal roll with vegetables
- Lactose Free
- Energy Kcal 806
- Carbohydrates g 68.6
- of which sugars g 39.4
- Protein g 70
- Fats g 24.5
- of which saturated fat g 7.8
- Fiber g 18.9
- Cholesterol mg 325
- Sodium mg 1749
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 1 h 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Golden-brown and tender, these veal rolls create a meal that's both visually appealing and really nice for families who appreciate Italian veal recipes. Bright vegetable colors peek through each roll, making the whole dish look inviting and family-ready on any dinner table—kids usually even request seconds. Busy weeknights or weekend gatherings feel extra special when stuffed veal brings classic flavors to the crowd...that mix of juicy veal combined with savory filling makes every bite rich and DELICIOUS. Parents and kids alike will comment on the presentation—so many like the pretty blend of greens, oranges, and crispy edges. There's a certain comfort in picking a dinner you know always looks good and always gets compliments at family meals, and this vegetable-stuffed veal totally fits right in. Home cooks keep it at the front of their minds for those times when something a touch fancier is wanted but where everyone can agree it tastes great—never too heavy, always satisfying.
Versatile and reliable, veal involtini brings so many benefits for busy families searching for easy dinner ideas they actually want to repeat. If you've got picky eaters or a table full, this meal lands every time—especially since it fits alongside mashed potatoes, creamy pasta, crusty bread, or a big, fresh salad (simple sides, really). Because these Italian veal rolls carry that traditional feel with a bit of modern veggie color, they stand out at potlucks or special Sunday family meals, but work just as well for a cozy night in. More than a main course, stuffed veal gives that little bit of celebration even on regular days—especially with that moist filling and mild, savory taste that families like. Great for sharing since everyone can pick their favorite extra side...plus, it gives home cooks a reason to feel proud when smiles come back for seconds. With subtle herbs and a creamy finish, these vegetable-stuffed veal rolls blend old-school Italian comfort with family-friendly class, keeping everyone happy around the table. Easy to serve, always looks good, and brings reliable joy—that’s why it’s always near the top of any good family meal list.
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INGREDIENTS
- Veal rump 2.2 lbs (1 kg) - in a whole slice
- Grana Padano PDO cheese 2.1 oz (60 g)
- Smoked pancetta 3 oz (80 g)
- Egg yolks 2
- Parsley 2 spoonfuls - minced
- Extra virgin olive oil 3 spoonfuls
- White wine 1 cup (250 ml)
- Bread - breadcrumbs 100 g
- Fine salt to taste
- Black pepper to taste
- For the vegetables
- Potatoes 0.9 lb (400 g)
- Baby carrots 7 oz (200 g)
- Green beans 1 ¼ cup (200 g)
- Yellow onions 1
- Extra virgin olive oil 2 spoonfuls
- Fine salt to taste
How to prepare Veal roll with vegetables
To prepare the veal roll with vegetables, pound the meat with a meat tenderizer 1 and remove any fat or cartilage, then salt and pepper the surface. Prepare the meat filling: take the bread, remove the crust with a knife 2, reduce it to crumbs with a mixer, and transfer it to a large bowl 3.
Add finely chopped smoked bacon, two egg yolks 4, chopped parsley 5, Grana Padano PDO 6, then salt and pepper.
Mix all the ingredients with your hands 7 and place the mixture obtained on the meat, leaving a border of about 1 inch all around. Roll the meat onto itself 8 and tie it with kitchen string, as shown in figures 9
and 10 (see how to tie a roast How to tie a roast). In a large ovenproof pot, cook the roll over high heat with 3 tablespoons of olive oil, turning it occasionally to brown it on all sides 11. When the roll is well browned, deglaze with white wine 12.
Clean the vegetables, then slice the onion 13, dice the carrots 14, and the potatoes, then add them to the meat 15.
Clean and trim the green beans, then add them to the meat 16 and cover with a lid to continue cooking without dispersing steam. The ingredients inside the pot will cook for about 60 minutes over low heat, without adding water: the liquids released by the meat and vegetables will provide the right level of moisture needed to ensure the roll cooks through, rendering it tender and not tough. After the indicated time, poke the roast with a toothpick to check cooking: if the liquids that come out are clear, the meat is cooked. Turn off the heat and, without removing the lid, let the meat rest for about 10 minutes in the warmth, then slice the roll and serve it along with the stewed vegetables.