Veal Rolled with Mushrooms

Name: Veal Rolled with Mushrooms (Involtini di Vitello)
Prep time: 1 h
Total time: 1 h
Cuisine: Italian
Ingredients: ½ cup dry white wine plus ½ cup beef or chicken stock, preferably homemade, or 1 cup of either; ½ cup dry white wine plus ½ cup beef or chicken stock, preferably homemade, or 1 cup of either; ½ cup dry white wine plus ½ cup beef or chicken stock, preferably homemade, or 1 cup of either; ¼ cup freshly grated Parmesan cheese; ¼ cup chopped fresh parsley leaves, plus more for garnish; 3 tablespoons butter; 8 thin slices veal from the leg (scaloppine), pounded if necessary to less than ¼ inch thick; 2 tablespoons pine nuts; Salt and black pepper to taste; 1 tablespoon fresh marjoram leaves or ½ teaspoon dried; 1 tablespoon fresh marjoram leaves or ½ teaspoon dried; 2 tablespoons bread crumbs, preferably fresh; 2 tablespoons bread crumbs, preferably fresh; ¼ cup extra virgin olive oil; 1 medium onion, finely chopped; ½ pound chanterelle or shiitake mushrooms, trimmed (discard shiitake stems or reserve for stock) and roughly chopped; Salt and black pepper to taste; 1 tablespoon chopped garlic; ½ pound chanterelle or shiitake mushrooms, trimmed (discard shiitake stems or reserve for stock) and roughly chopped

Involtini di Vitello

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

These rolls take some time and require a bit of assembly—not that there’s anything especially challenging—so I always feel like if I’m going to bother with them, I might as well make a big batch and double the amounts here. In any case, you can prepare the rolls in advance and cook them just before serving.

I cook the rolls in a mixture of stock and wine (you could use either instead of both), but many cooks use a light tomato sauce for simmering, like

Ingredients

Europe
Italy
Main course
Mediterranean

Ingredients

Method