Sicilian Veal Involtini is a delightful dish that perfectly embodies the essence of Italian cuisine. This Sicilian veal rolls recipe features tender veal cutlets filled with a savory herb stuffing, all enveloped in a rich tomato glaze. Each bite transports you to the sunny landscapes of Sicily, making it an ideal choice for comforting dinners at home. With easy prep and bold flavors, this recipe is sure to impress your family and friends.
Why You’ll Love This Sicilian Veal Involtini
This dish is more than just a meal; it’s a culinary experience. Here are a few reasons why you’ll adore it:
- Flavorful Filling: The herb stuffing balances the richness of the veal.
- Quick Preparation: With just 30 minutes of prep time, you can have dinner ready in no time.
- Versatile Dish: Serve it as a main course or as part of a festive Italian spread.
- Comfort Food: It’s the definition of cozy, perfect for family gatherings.
- Gluten-Free Option: Substitute breadcrumbs to meet dietary needs.
- Great for Meal Prep: These rolls can be made ahead of time and reheated.
Ingredients for Sicilian Veal Involtini
Gather these items:
- Veal cutlets, thin-sliced, 8 slices, about 1.5 oz each
- Breadcrumbs, fresh, 1/2 cup (about 25 g)
- Pecorino Romano or Parmesan, grated, 1/4 cup (25 g)
- Parsley, chopped, 2 tablespoons (8 g)
- Garlic, minced, 2 cloves
- Lemon zest, from 1 lemon
- Pine nuts or slivered almonds, 1 tablespoon (8 g)
- Prosciutto or Mortadella, optional, 2 slices
- Salt, 1/4 teaspoon
- Pepper, 1/8 teaspoon
- Olive oil, extra-virgin, 2 tablespoons (30 ml)
- Onion, finely chopped, 1 medium (about 150 g)
- Crushed tomatoes or tomato passata, 1 3/4 cups (400 g)
- White wine, 1/2 cup (120 ml)
- Fresh thyme or oregano, chopped, 1 teaspoon
- Soft white cheese for topping (optional), mozzarella or fontina, shredded, 1/2 cup (50 g)
- Salted capers or olives, optional, 1 tablespoon
How to Make Sicilian Veal Involtini Step-by-Step
- Step 1: Lay out the veal slices and cover with plastic wrap. Pound to a uniform thickness, about 1/8 inch.
- Step 2: Season the veal with a light sprinkle of salt and pepper. In a small bowl, mix breadcrumbs, grated cheese, chopped parsley, garlic, lemon zest, and pine nuts.
- Step 3: If using prosciutto or Mortadella, lay a thin strip on each veal slice. Add a spoonful of the filling on the wide end, then roll tightly, seam-side down.
- Step 4: Secure with a toothpick or kitchen twine.
- Step 5: In a wide skillet, heat olive oil over medium heat. Sear the rolls until evenly browned on all sides.
- Step 6: Remove the rolls and set them aside. In the same pan, add onion and a pinch of salt. Sauté until translucent and lightly caramelized.
- Step 7: Pour in white wine to deglaze, scraping up browned bits; let it reduce by half. Stir in crushed tomatoes or passata. Return the involtini to the pan.
- Step 8: Simmer gently for 25–30 minutes, turning once or twice, until the veal is tender.
- Step 9: Taste the sauce and adjust salt as needed. Finish with a squeeze of lemon and a drizzle of olive oil. Serve hot.
Pro Tips for the Best Sicilian Veal Involtini
Keep these in mind:
- Adjust seasoning to your preference.
- Pair with a side salad or crusty bread.
- For a gourmet twist, add fresh herbs like thyme for depth.
Nutrition Facts for Sicilian Veal Involtini
Per serving:
- Calories: 420
- Protein: 25 g
- Fat: 28 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Sugar: 6 g
- Sodium: 600 mg
- Cholesterol: 80 mg
Nutritional values are estimates.
Frequently Asked Questions About Sicilian Veal Involtini
What is Sicilian Veal Involtini?
Sicilian Veal Involtini refers to thin slices of veal rolled around a flavorful stuffing, often served in a rich tomato sauce. This traditional Sicilian veal dish is perfect for those looking to explore authentic Italian flavors.
Can I make Sicilian Veal Involtini ahead of time?
Absolutely! You can prepare the rolls in advance and refrigerate them. Just reheat them gently in the sauce before serving for optimal flavor.
How do I avoid common mistakes with Sicilian Veal Involtini?
To ensure your rolls don’t unravel, be sure to tightly secure them with toothpicks or twine. Additionally, simmer them gently to avoid toughening the veal.
Delicious Sicilian Veal Involtini Variations You Can Try
Feel free to get creative with your Sicilian Veal Involtini! Here are a few ideas:
- For a lighter option, consider using veal involtini with spinach as a filling.
- Try adding different cheeses like fontina or mozzarella for a creamy finish.
- Incorporate seasonal vegetables into the stuffing for added nutrition and flavor.
- For a gourmet touch, experiment with fresh herbs like basil or rosemary.
Sicilian Veal Involtini: 7 Steps to Comforting Dinner
Sicilian veal involtini inspired dish with herb stuffing, tomato glaze and olive oil finish for comforting dinners at home.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- Veal cutlets, thin-sliced, 8 slices, about 1.5 oz each
- Breadcrumbs, fresh, 1/2 cup (about 25 g)
- Pecorino Romano or Parmesan, grated, 1/4 cup (25 g)
- Parsley, chopped, 2 tablespoons (8 g)
- Garlic, minced, 2 cloves
- Lemon zest, from 1 lemon
- Pine nuts or slivered almonds, 1 tablespoon (8 g)
- Prosciutto or Mortadella, optional, 2 slices
- Salt, 1/4 teaspoon
- Pepper, 1/8 teaspoon
- Olive oil, extra-virgin, 2 tablespoons (30 ml)
- Onion, finely chopped, 1 medium (about 150 g)
- Crushed tomatoes or tomato passata, 1 3/4 cups (400 g)
- White wine, 1/2 cup (120 ml)
- Fresh thyme or oregano, chopped, 1 teaspoon
- Soft white cheese for topping (optional), mozzarella or fontina, shredded, 1/2 cup (50 g)
- Salted capers or olives, optional, 1 tablespoon
Instructions
- Lay out the veal slices and cover with plastic wrap. Pound to a uniform thickness, about 1/8 inch.
- Season the veal with a light sprinkle of salt and pepper. In a small bowl, mix breadcrumbs, grated cheese, chopped parsley, garlic, lemon zest, and pine nuts.
- If using prosciutto or Mortadella, lay a thin strip on each veal slice. Add a spoonful of the filling on the wide end, then roll tightly, seam-side down.
- Secure with a toothpick or kitchen twine.
- In a wide skillet, heat olive oil over medium heat. Sear the rolls until evenly browned on all sides.
- Remove the rolls and set them aside. In the same pan, add onion and a pinch of salt. Sauté until translucent and lightly caramelized.
- Pour in white wine to deglaze, scraping up browned bits; let it reduce by half. Stir in crushed tomatoes or passata. Return the involtini to the pan.
- Simmer gently for 25–30 minutes, turning once or twice, until the veal is tender.
- Taste the sauce and adjust salt as needed. Finish with a squeeze of lemon and a drizzle of olive oil. Serve hot.
Notes
- Adjust seasoning to your preference.
- Pair with a side salad or crusty bread.
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
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