Name: Involtini di Vitello (Veal Rolls Stuffed with Meat)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1½ cups beef, veal, or chicken broth, or as needed to cover meat; ¼ cup fresh bread crumbs, soaked in water, then squeezed dry; ½ pound ground veal; 1 egg, lightly beaten; Salt and freshly ground black pepper to taste; 1 cup dry white wine; Extra-virgin olive oil, as needed; 8 veal scallops, about 1 pound

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Veal rolls are usually served with potatoes (even better are olive oil—mashed potatoes), but polenta or rice would work as well. This recipe can be made with beef or veal. Sometimes the rolls are stuffed with the mixture for meatballs, but here is a milder version inspired by one in Giuliana Ascoli Vitali-Norsa’s La cucina nella tradizione ebraica.