Veal roll with walnuts
- Gluten Free
- Energy Kcal 596
- Carbohydrates g 7.1
- of which sugars g 6.9
- Protein g 62.9
- Fats g 35.1
- of which saturated fat g 12.4
- Fiber g 1.1
- Cholesterol mg 183
- Sodium mg 838
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 2 h
- Serving: 4
PRESENTATION
Golden slices of veal roll with walnuts bring a nice touch to family tables, thanks to a great blend of MEATY goodness and rich nut flavor. Soft, tender veal wrapped around a hearty walnut filling is something kids and adults both reach for - kind of like a comforting hug at dinner. That good look alone gets people asking for seconds...while the cozy smell always signals something EXCITING from the kitchen. The reliable, classic taste of a veal roulade makes it right for celebrations, Sunday dinners, or just whenever folks want a meal that feels a bit more special (and still kid-friendly). Families choose this stuffed veal roulade because it shows up looking beautiful, slices clean, and keeps everyone happy without much fuss. Great for holiday tables, birthday lunches, or just a regular sit-down - moist, tasty, and welcoming every time.
Busy families like how veal roll with walnuts covers both comfort food and something a little different, so there’s always excitement at the table when everyone sits down. The seasoned rolled veal with walnuts holds onto moisture, showing off a fluffy texture that pairs up nicely with simple salads, mashed potatoes, or steamed veggies (works for fancy meals, or toss together with whatever’s in the fridge). Families appreciate having an easy veal recipe that checks all the boxes: rich flavor, good looks, and a dish that sits well on the buffet or at family gatherings. Serve it up with gravy for Sunday dinner, carry it sliced and cold for holiday parties, or bring it out for family reunions. The classic walnut veal flavor makes this dish stand out, giving home cooks go-to confidence for any event, big or small. Worth a try when you want reliable favorites...with a nutty twist everyone can rally around.
- INGREDIENTS
- Veal rump 1.8 lbs (800 g) - (in one slice)
- Parsley 1 tuft
- Milk 2.1 cups (500 ml)
- Pepper to taste
- Fontina cheese 4.25 oz (120 g)
- Walnut kernels 1.4 oz (40 g)
- Prosciutto cotto 4.2 oz (120 g) - sliced
- Fine salt to taste
- Butter ¾ tbsp (10 g)
- Extra virgin olive oil 3 spoonfuls
How to prepare Veal roll with walnuts
To make the veal roll with walnuts, take some veal pulp and cut it accordion-style, trying to obtain a single long slice, at least 1 inch thick (or have your butcher perform this cutting operation). Thoroughly pound your piece of meat after removing any fatty edges 1; wash the parsley well, remove the stems, and chop it very finely, then chop or break the walnut kernels. On top of the slice of meat, place the cooked ham 2, the sliced fontina cheese, and the chopped parsley 3
and the walnut kernels, in this precise sequence 4.
Roll it all up 5 and tie your roast well with string, so that the filling cannot escape during cooking and insert a sprig of rosemary and two or three sage leaves between the strings 6.
At this point, place the roast in a saucepan, in which you have previously melted the butter with the oil, and brown it so it takes on color on all sides 7. Season the veal roll with pepper and salt, sprinkle with milk 8 and let it cook on low heat for at least one hour and 30 minutes, remembering to turn the roast from time to time. At the end of cooking, the milk should have reduced and the cooking base should be creamy 9. Check that the roast is perfectly cooked, then remove it from the pan and keep it warm, covered. Blend the cooking base with an immersion blender and then, if necessary, thicken it further by adjusting the salt and pepper at the end. Once ready, serve the roast sliced, without the string, and covered with the cooking sauce.