Have you ever served a dish that is simple yet instantly loved by everyone at the table? That’s exactly what happens every time I cook these small veal rolls stuffed with ham and cheese.
I remember the first time I prepared them: I had very thin slices of veal and wanted to create something a little different from the usual meat dish. I started rolling them with cooked ham and Emmental cheese, securing them with toothpicks to form small bites of flavor. As they browned in the pan with olive oil, butter, sage, and Taggiasca olives, an irresistible aroma filled the kitchen. When I deglazed with white wine, the sauce became rich and fragrant.
The result is golden, tender veal rolls with melted cheese inside and a delicious aromatic sauce. They are perfect for a family lunch or a cozy dinner with friends.
Let’s see how to make Veal Rolls with Ham, Emmental and Sage.
Veal Rolls with Ham, Emmental and Sage
Tender veal rolls stuffed with cooked ham and Emmental cheese, pan-seared with sage, Taggiasca olives and deglazed with white wine.
Ingredients
Tools
- Skillet
- Cutting board
- Knife
- Kitchen tongs
- Toothpicks
Instructions
- Cut the cooked ham and Emmental cheese into small pieces.
- Lay the thin veal slices on a work surface.
- Place a piece of ham and a piece of cheese on each slice.
- Roll the meat tightly and secure each roll with a toothpick.
- Heat olive oil and butter in a large skillet.
- Add the garlic clove, fresh sage and Taggiasca olives.
- Place the veal rolls in the hot pan and brown them over medium-high heat.
- Let one side brown well before turning them.
- After about 8-10 minutes deglaze with white wine and a spoonful of olive brine.
- Cook until the meat is nicely browned and the cheese begins to melt.
- Serve hot with the flavorful pan sauce.
Nutritional values (per serving)
410 kcal
24 g
3 g
43 g
1 g
0.5 g
620 mg