Have you ever wanted to cook something elegant yet simple, impressive but not complicated?
The first time I made these baked veal rolls, I had unexpected guests and very little time. I wanted something comforting but refined. The sweetness of the cured ham, the creamy mozzarella and the intense flavor of sun-dried tomatoes created a perfect harmony. When I took them out of the oven—golden, juicy and fragrant—I knew this recipe would stay with me.
They’re perfect for a special dinner or a cozy Sunday meal. Simple ingredients, refined result.
Let’s see how to make Baked Veal Rolls.
Baked Veal Rolls
Baked veal rolls stuffed with sweet cured ham, mozzarella, sun-dried tomatoes and pine nuts, served with arugula and Parmesan shavings.
Ingredients
- Veal slices 4 (300 g)
- Prosciutto San Daniele 12 slices
- Fresh mozzarella 200 g
- Sun-dried tomatoes in oil 8
- Pine nuts 25 g
- Arugula 1 bunch
- Parmesan cheese shavings to taste
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Tools
- Meat mallet
- Non-stick pan
- Baking tray
- Parchment paper
- Toothpicks
- Knife
Instructions
- Cut the mozzarella into 4 pieces and let it drain for at least 2 hours. Drain the sun-dried tomatoes as well.
- Toast the pine nuts in a non-stick pan until lightly golden.
- If needed, pound the veal slices thin between two sheets of parchment paper.
- Place two slices of ham on each veal slice, add two sun-dried tomatoes and one piece of mozzarella.
- Roll tightly and secure with a toothpick.
- Place the rolls on a baking tray lined with lightly greased parchment paper.
- Drizzle with olive oil, sprinkle with toasted pine nuts and finely chopped remaining ham slices.
- Bake in a preheated fan oven at 180 °C (356 °F) for about 20 minutes.
- Serve with fresh arugula and generous Parmesan shavings, spooning over the cooking juices.
Nutritional values (per serving)
640 kcal
42 g
9 g
55 g
3 g
1 g
1150 mg
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