Roulade with Prosciutto, Fontina and Grilled Zucchini
- Gluten Free
- Energy Kcal 306
- Carbohydrates g 3
- of which sugars g 2.9
- Protein g 37.4
- Fats g 15.1
- of which saturated fat g 5.74
- Fiber g 1.6
- Cholesterol mg 119
- Sodium mg 1029
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 1 h 30 min
- Serving: 8
- Cost: Low
PRESENTATION
Imagine sitting down for a classic Sunday lunch in Northern Italy. You know, where the arrotolato con prosciutto crudo totally steals the show. This dish is like magic—combining the aromatic charm of a rolled roast with the richness of fontina cheese and zucchine grigliate. It’s like bringing a slice of Lombardy or Piedmont to your table. Everyone's got their little secret—like, the perfect herb mix or how to tie the arrotolato di vitello ripieno just right, keeping it tender and juicy. When it cooks, the prosciutto crudo melts down, the cheese becomes gooey, and the zucchini adds this smoky freshness that's just so so good.
And look, the beauty of an arrotolato al forno isn’t just in its taste but also in the making. That slow cooking gives it a golden crust with a melt-in-your-mouth center—seriously good. When you slice it, you’ll see those swirls of moist cheese, ribbons of salty ham, and bits of roasted veggies perfectly layered. The herbs and olive oil totally elevate this arrotolato con formaggio e verdure, ensuring every bite is as tender and flavorful as the last. Many folks serve it with roasted potatoes or a simple green salad, but honestly, this secondo piatto di carne shines on its own. Pretty much.
It’s such a homey recipe, you know, feels like it’s been passed down through generations, each time a bit different depending on what's around. Whether it’s a cozy family dinner or having friends over, this ricetta arrotolato will have everyone talking. The inviting aroma alone is enough to pull people into the kitchen, eager to sneak a taste. And with each bite, you’re not just enjoying a meal; you’re diving into a tradition that's warmed countless homes—really making it a memorable part of any gathering. For real.
INGREDIENTS
- Ingredients for the roulade
- Veal rump 2.2 lbs (1 kg)
- Red wine 0.4 cup (100 ml)
- Rosemary 1 sprig
- Sage 5 leaves
- Extra virgin olive oil 2 ¼ tbsp (30 g)
- Red onions 1
- Carrots 1
- Celery 1 rib
- Vegetable broth 1.1 cups (250 ml)
- Fine salt 1 pinch
- Black pepper to taste
- For the filling
- Zucchini 2
- Prosciutto crudo 5.3 oz (150 g) - sliced
- Fontina cheese 6.3 oz (180 g)
How to prepare Roulade with Prosciutto, Fontina and Grilled Zucchini
To prepare the roulade with prosciutto, fontina, and grilled zucchini, prepare the Vegetable broth that you will need to cook the meat; then wash and trim the zucchini, then cut them into regular slices about 1.97 inches thick 1 and grill them on a hot cast iron grill 2, on both sides. Then pound the veal to make it more tender and thin 3.
Lay the slices of prosciutto, grilled zucchini, and slices of fontina 5 (you can also start with the zucchini, the important thing is that the fontina is between the two layers of ingredients), then roll the meat on itself starting from one of the shorter sides 6.
How to tie a roast with kitchen twine as follows: pass the twine first under and then over the meat, lengthwise, securing the ends of the thread well at the end 7 and leaving a slightly longer piece of twine. With the longer piece of twine, proceed back along the opposite side, slip your hand into the loop and twist the rope a couple of times, then pass the meat through the obtained loop. Secure the base of the loop well by tightening the ring created around the meat and pulling the twine slightly upwards to tighten the knot. Complete the cage by repeating this operation until the entire length of the meat is tied (8-9).
Finally, secure everything with a knot at the end of the meat and tie the twine at the other end 10. Flavor with a sprig of rosemary 11. Then prepare the roulade's seasoning: roughly chop the carrot, celery, and peeled onion. In an oval pan, pour the oil, heat it, then lay the roulade 12 and brown it, turning it from time to time for even browning.
Add the roughly chopped vegetables 13, then drizzle the meat with red wine 14 and let it evaporate. After that, pour a couple of ladles of vegetable broth 15 and cover with the lid. Cook the roulade for about 1 and a half hours on very low heat, continuing to pour vegetable broth from time to time and turning the roast for even cooking.
Once cooked, turn off the heat and remove the meat, and place it on a cutting board to cool. Pour the cooking juices and vegetables into a tall container and blend everything with an immersion blender to obtain a cream 17: this will be the sauce with which you can dress the meat. Slice the meat 18 and dress it with the sauce before serving!