Variations of this recipe can be found all over Italy (and parts of Provence), and it is a classic example of la cucina povera, (“poor cuisine”), making food go further with cheap but nutritious ingredients. In this case, making a delicious and filling meal out of a small amount of protein.
Some versions call for a filling of only bread with herbs and grated cheese, but this can be quite stodgy. Combining the leftover bits of veal, after you have cut 4 more or less perfect squares, together with a small amount of bread and herbs lightens the stuffing.
This dish is commonly served as a 2 course meal, using most of the sauce with fettucine or tagliatelle for a first course and the involtini (veal rolls) as a main course. But if you prefer a lighter meal, the sauce can keep for a few days in the fridge to have with pasta.
Preparation time: 30 minutes
Cooking time: 60 minutes
Serves 2
Ingredients
3 veal escalopes, about 300 grams
1 thick slice of white bread
5 grams of parsley
1 clove of garlic, peeled
1 small carrot
1 rib of celery
1 small onion
1 fresh bayleaf
100 ml extra virgin olive oil
250 ml good quality dry white wine
1 400 gram can of Italian brand chopped tomatoes
Salt and pepper to taste
12 toothpicks
Method
Cut 4 similar sized squares of veal from the middle of the escalopes and set aside
Slice the veal escalope ends into rough 2-3 cm pieces and place in a food processor
Shred the slice of bread into 2-3 cm pieces and add to the food processor, together with the parsley and peeled garlic
Using the pulse function, blend until you have a rough minced meat texture, to form the stuffing
Take around 50 grams of the stuffing, roll into a fat cigar shape and place on one side of the veal square
Repeat for the remaining 3 squares (See Top Tip below)
Carefully roll and seal each involtini with 3 toothpicks and set aside while you prepare the sauce
Peel and finely dice the onion
Peel and finely dice the carrot
Finely dice the celery rib
Heat the olive oil over medium flame and sauté the diced vegetables until the onion is soft and translucent, caking care not to caramelise them (if necessary, add some water to prevent this), about 10 minutes
When the vegetables are ready, remove from the pan and keep warm
Add the involtini and any meatballs to the pan, turn up the heat to medium high and brown on all sides, about 5 minutes
Return the warm diced vegetables and the bayleaf to the pan and add the white wine and cook until evaporated, about 5 minutes
Add the canned tomatoes, turn the heat down to medium low and cook until the sauce has thickened and the involtini are tender, about 40 minutes
Carefully remove the toothpicks from the involtini and discard
Serve 2 involtini and meatballs and a generous amount of sauce per person
Serve with crusty bread, a green salad and a full bodied red wine such as an aged Amarone della Valoplicella or a Chianti Classico.
Top Tip: if you have any leftover stuffing, roll into several small meatballs and cook together with the involtini)
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