Beer roulade with speck and mushrooms

Name: Beer roulade with speck and mushrooms
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Veal rump a slice 2.2 lbs; Speck 4.2 oz; Emmentaler cheese sliced 4.25 oz; Extra virgin olive oil 4 spoonfuls; Carrots 1; Onions 1; Celery 1 rib; Sage 4 leaves; Rosemary 3 sprigs; Fine salt to taste; Pepper to taste; Blond beer 11.2 oz; Mushrooms 9 oz; Extra virgin olive oil 2 spoonfuls; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Parsley to chop 1 tuft

589

Calories per serving

Energy Kcal 589
Carbohydrates g 6.6
of which sugars g 6.1
Protein g 71.1
Fats g 30.7
of which saturated fat g 10.09
Fiber g 5.8
Cholesterol mg 231
Sodium mg 1366

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4
Cost: Average

PRESENTATION

Rollè alla birra con speck e funghi is, honestly, like a hidden gem of hearty northern Italian food. Seriously good stuff. Nestled in the beautiful Alps, this dish shows up on tables when the chill sets in, offering something tender and satisfying. And the thing is, what makes this Italian pork roll recipe really shine is that creamy mushroom filling—plus, slices of speck. You know, that smoky cured meat from Alto Adige? And let's not forget the nutty Emmentaler cheese.

As it cooks, the veal just absorbs all these flavors. So so flavorful. It simmers slowly with moist veggies like carrots, onions, and celery, along with fresh sage and rosemary. The secret star, though, is the beer. Pouring in a good northern brew? It's the key. Adds a rustic, golden flavor that fits perfectly with Alpine traditions. It's really, really cozy and perfect for gatherings, giving you those juicy bites everyone craves in a classic beer-braised pork roll.

Once cooked, people usually slice up this speck and mushroom stuffed pork and serve it warm. For sure. And here's the thing—they top it with a savory sauce made from the pan juices. Flavors are rich but not overly heavy. The beer and herbs? They cut through for a slightly tangy finish. This dish goes beautifully with simple sides. Roasted potatoes or fresh bread to soak up the sauce. Can't go wrong.

In northern Italy, they love to mess around with different fillings, sometimes swapping in other meats or just using whatever cheese is on hand. But the heart remains the same: cozy, comforting food that brings people together. Try this at your next gathering, and you’ll see how a beer-braised pork roulade with a creamy mushroom filling can transform an ordinary dinner into something special. Especially when paired with a cold beer. With each bite, you’ll taste northern Italy, where hearty meals and warm hospitality make every meal a celebration.

INGREDIENTS

589

Calories per serving

Veal rump 2.2 lbs (1 kg) - a slice

Speck 4.2 oz (120 g)

Emmentaler cheese 4.25 oz (120 g) - sliced

Extra virgin olive oil 4 spoonfuls

Carrots 1

Onions 1

Celery 1 rib

Sage 4 leaves

Rosemary 3 sprigs

Fine salt to taste

Pepper to taste

Blond beer 11.2 oz (330 ml)

For the mushroom cream: Mushrooms 9 oz (250 g); Extra virgin olive oil 2 spoonfuls; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Parsley 1 tuft - to chop

Preparation

How to prepare Beer roulade with speck and mushrooms

To prepare the beer roulade with speck and mushrooms, start by preparing the mushroom cream that will be used to fill the veal roll. Clean the mushrooms well 1 following our How to Clean Porcini Mushrooms, then slice them 2. Put 2 tablespoons of extra virgin olive oil in a pan along with the crushed garlic clove 3, add the mushrooms and cook for 5 minutes.

Finally, add a tablespoon of chopped parsley 4, salt, and pepper and let it cook for another 3-4 minutes. Transfer everything to a blender 5 and blend to obtain a coarse, not too fine, cream. Spread the veal topside on a work surface and flatten it with a meat tenderizer 6.

At this point, start filling it: first cover it with speck slices 7, then proceed with Emmentaler slices 8, and finally spread the lukewarm mushroom cream 9.

Roll the meat 10 and tie the roulade with kitchen twine 11, as if it were a roast, following the instructions you How to tie a roast (Tying a roast). Tuck the sage and rosemary leaves under the string along the entire length of the roulade and place it in a high-sided pan where you have heated 4 tablespoons of oil, and cook it on all sides to carefully seal all the ends 12.

Chop the onion, celery, and carrot into large pieces 13 and add them to the pan with the roulade 14. Salt and pepper the meat and let it cook for 40 minutes with a lid with a vent. During cooking, baste the roulade with beer every time it tends to dry out too much 15. After 40 minutes, check that the meat is cooked with a toothpick: when piercing the surface of the roulade, a clear liquid should come out. If the liquid is pink, the meat needs to cook a little longer.

After cooking, place the roulade in a sheet of aluminum foil 16 and close it, allowing the meat juices to redistribute. Meanwhile, transfer the cooking base with the vegetables to a bowl 17 and blend them with an immersion blender to obtain a tasty sauce that will accompany the meat 18. Cut the meat into slices about 1/4 inch thick, drizzle them with the sauce, and serve your beer roulade with speck and mushrooms!

Advice

Be careful not to overcook the meat: if no liquid comes out when pricking the surface with a toothpick, the roulade will be too dry! You can give the accompanying sauce the consistency you want: just add some vegetable stock to thin it while a tablespoon of flour and a few minutes on the stove will thicken it.