Rotolo di Vitello coi Colori

Veal Stuffed with Peppers and an Omelet

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

In this Sabbath specialty from Padua, breast of veal is boned, butterflied, and stuffed with an omelet seasoned with peas and roasted peppers, then rolled, tied, browned in olive oil, and braised in white wine and broth. As described in La cucina padovana, the dish is traditionally served cold, thinly sliced. Today, we’d probably serve it warm, accompanied with rice or fresh pasta dressed with the pan juices. If you are not keeping strictly kosher, you may use a boned leg of veal, as