CookEat Recipe
Veal Rolls with Marrow and Prosciutto
Thin veal cutlets rolled around finely minced veal, prosciutto, marrow, Parmesan and egg, then gently braised in a tomato soffritto.
Method
Steps
Step 1
Gather the ingredients: 300 g thin veal cutlets, divided into 6–7 palm-sized pieces; 70 g additional lean veal for the filling; 40 g lean prosciutto; 30 g food-grade veal bone marrow, professionally removed from the bone; 30 g grated Parmesan; 1 egg; Black pepper for the filling; salt and pepper for the outside and sauce; Salt and a little additional black pepper for the outsides only; 2 tablespoons finely chopped onion; A small piece of pale celery, about 30 g, finely chopped; A small piece of carrot, about 30 g, finely chopped; 20 g pancetta, finely chopped; 20 g butter; 150 ml plain tomato purée; About 150–200 ml hot water, added as needed.
Step 2
Pound the cutlets carefully to widen and thin them, using a meat mallet moistened with a little water. Finely mince the additional 70 g veal with the prosciutto. Mash the cold marrow into a soft paste with a table knife, then mix with the minced meat, Parmesan, egg and a pinch of pepper. Add no salt to this filling, since the prosciutto and Parmesan supply it. Do not taste the raw filling.
Step 3
Divide the filling among the centres of the cutlets. Roll each around the filling and tie in a cross with food-safe kitchen string. Keep the rolls cold while preparing the pan.
Step 4
Combine the onion, celery, carrot and pancetta in a casserole with the butter. Add the veal rolls at the same time, season the outsides lightly with salt and pepper and cook over moderate heat, turning and stirring, until the rolls and soffritto colour, about 10–15 minutes.
Step 5
Add the tomato purée and some hot water. Cover partly and simmer gently for about 30–40 minutes, turning occasionally and adding water as needed, until the veal is tender and the centre of every roll, including its egg-and-meat filling, reaches at least 74°C. Remove every piece of string before serving with the tomato juices.
Step 6
For the tomato-paste alternative, replace the purée with 1 tablespoon plain tomato paste dissolved in about 150 ml water and adjust the other water to the pan. If desired, add 1–2 tablespoons white wine after browning and let it reduce briefly before adding the tomato.
Cooked it? Rate it.
Cooked 0 times