Veal Rolls: Involtini di Vitello
- 1 cup besciamella, recipe follows
- 1 cup grated Gruyere
- 1/2 cup grated Parmesan
- 1 large egg, separated
- 2 tablespoons bread crumbs, plus 1/2 cup
- 4 veal cutlets, pounded thin by your butcher
- 1 tablespoon butter, plus 2 tablespoons for sauce
- 5 tablespoons extra-virgin olive oil, plus 1 tablespoon
- Salt and freshly ground black pepper
- 1/2 cup red wine
- Chopped parsley leaves
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
In a small saucepan, bring the bescimella to a gentle boil. Add the 2 cheeses and stir with a wooden spoon until the cheese is melted and the mixture homogenous. Add the egg yolk, reserving the white, 2 tablespoons bread crumbs and mix to combine, being sure not to let the egg settle on the bottom of the pan and cook. Season, to taste, with pepper and remove from the heat.
Lay the veal cutlets flat on a clean work surface, so that 1 of the short sides is facing you, i.e. the veal cutlets should stretch the long way away from you. Season both sides with salt and pepper. Divide the besciamella mixture equally among the veal cutlets, spreading it across the center of the meat so that you leave a border of meat on all sides. Starting with side closest to you, carefully roll the veal slices into small rolls, much as you would roll a burrito, being careful not to let the bescimella slide out the sides. Secure with toothpicks. Place the egg white and the 1/2 cup bread crumbs in separate shallow bowls. Dredge the veal rolls first through the egg white and then the bread crumbs. Shake off any excess bread crumbs.
Place a 12-inch saucepan over a medium-high flame and add 1 tablespoon of butter and 5 tablespoons of olive oil. Heat the oil until hot but not smoking. Add the veal rolls and cook until golden brown on all sides, turning carefully with kitchen tongs, about 10 minutes total. Remove veal rolls to a serving platter and keep warm. Add 1/2 cup red wine the 2 tablespoons butter to the pan. Cook until the sauce thickens. Add chopped parsley and 1 tablespoon olive oil. Drizzle the sauce over the veal rolls and serve.Besciamela:
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
Yield: 2 cups
Recipe courtesy of Mario Batali