Veal roll with omelet
Rotolo di vitello
This is my version of a traditional Italian breast of veal recipe, where veal is rolled with omelet and cooked in milk.
I stumbled over this recipe (with some modifications ) in Elizabeth David’s Italian Food and it really intrigued me, as I connect milk boiled meat with Indian cooking. Furthermore I liked the idea of meat rolled with omelet, so it had to be tried, and it was neither as strange or as difficult as I thought beforehand. In fact, the meat was very tender, delicate and juicy and the slices looked so impressive I’ll use it for party food. The yellow and brown-grey slices would look perfect on a buffet.
Ingredients
500 g veal or young beef in a flat slice (a flank steak would be perfect but breast or a shoulder cut can also be used)
2 eggs
50 g grated parmesan cheese
1 tbsp finely chopped pancetta (can be replaced by ham or mortadella)
1 tbsp fresh rosemary and thyme
1 onion
Olive oil
500 ml milk
Salt and pepper
Preparation
Beat eggs with parmesan, pancetta, and chopped fresh herbs.
Fry the mixture in olive oil to a nice frittata omelet.
Roll the meat around the omelet and tie it up with kitchen string.
Peel and chop the onion and fry it in a large pot till soft and golden.
Add the meat roll and fry well on all sides
Cover in milk and let the roll simmer for 2 hours – or less depending on the quality of the meat.
The cooking liquid becomes strange looking and flaky due to the milk and the omelet, but it can be strained and served as sauce.
Leave the veal roll with omelet to rest for a while, before you remove the string and slice it up.
More breast of veal recipes among others
It’s amazing to see an intact omelet when the veal roll is cut in slices.
Really? I’ve never heard of cooking veal or any meat in milk! Well, the result looks delicious and I love the way you rolled the omelet in the veal. What a unique recipe! I bet it taste awesome!
Interesting recipe.. Never thought of adding milk before.
I had my reservations at first too, but the result was fantastic.
Lovely work! Would you be happy to link it in to the current Food on Friday which is about veal? This is the link . I do hope to see you there. Cheers
Mette, thanks for popping over and linking in. I hope to see you again soon. Cheers