A family recipe perfect for Sunday lunch. Years ago, we used to prepare it often and with different versions depending on the season, lately it is only made for the Christmas holidays. I don’t know why, since it is so convenient: it is prepared the day before and then cooked at the last moment without making the kitchen too dirty.

Mum's Veal Roll

  • Preparation time: 30 minutes + cooking time
  • Ingredients for 4-6 servings
  • Difficulty: Average difficult recipe

  • Ingredients
  • 800 g of veal rump cut into a booklet
  • 3 eggs
  • 1 carrot
  • 1 celery
  • 1 onion
  • 100 g of boiled spinach
  • 150 g of ham
  • 150 g of provola cheese cut into thin slices
  • Chopped parsley to taste
  • 1 glass of white wine
  • 1 clove of garlic
  • 4 cups of vegetable broth
  • Thyme to taste
  • Salt and pepper to taste
  • 1 teaspoon of cornstarch
  1. Instructions
  2. In a bowl, beat the eggs. Add the parsley, salt and pepper. In a small pan lightly greased, cook the frittata on both sides.
  3. Take the boiled spinach and squeeze it well to remove the water. Chop it with a knife.
    Wash the carrot, celery and onion and chop them into cubes.
  4. Take the meat, dry it well with kitchen paper, beat it with a meat tenderizer to make it thin and uniform. Season with salt and pepper it. Place the frittata on top, then the spinach, the slices of cheese and finally the ham. Roll up the meat from the long side, pressing as you go so the stuffing remain sealed inside. Tie it with string to form a tight cylinder.
  5. In a pan with oil and garlic, brown the meat on all sides. As soon as it is ready, add the diced vegetables. Cook for a few minutes and then add the wine. When the alcohol has evaporated, add the vegetable stock, thyme and herbs. Cover and cook on low heat for about two hours. Season at the end if necessary.
  6. When the meat is ready, let it rest covered with tin foil for a few minutes and then cut it into slices.
  7. Meanwhile strain the sauce and cook adding a teaspoon of cornstarch diluted in some sauce, and reduce on the heat for a few minutes.
  8. Serve the roll cut into slices with the hot sauce.

Tips to ensure the success of the dish:

  • Make sure to let all the alcohol evaporate before adding the other ingredients. In addition, the wine used must always be of good quality.
  • Instead of provola you can use any other type of stringy cheese.
  • For the vegetable broth look here.
  • Following the season, you can replace the ingredients: for example artichokes with provola cheese and speck, or asparagus with fontina and prosciutto or radicchio with blue cheese and speck or mushrooms with béchamel sauce.