Veal Roll with Milk
- Gluten Free
- Energy Kcal 820
- Carbohydrates g 16.7
- of which sugars g 15.1
- Protein g 95.3
- Fats g 40.4
- of which saturated fat g 18.3
- Fiber g 2.5
- Cholesterol mg 468
- Sodium mg 1122
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Veal roll with milk is a beloved dish from Northern Italy, often making an appearance during festive occasions like Easter. And you know what? This veal roll recipe is truly something special. Why? Well, the tender meat gets slowly cooked in milk—which makes it super, super soft. Really good stuff. The filling is quite the treat, with layers of soft, flavorful spinach and a homemade frittata all wrapped snugly inside the veal. It cooks for about an hour, allowing the flavors to meld beautifully—so so tasty. While some regions add different fillings, the classic spinach and egg version keeps it simple, which is great. It has these delicate flavors that are just perfect.
In Italy, this dish is often served as a charming alternative to the traditional Easter lamb or goat. And here's the thing—it adds its own twist to the holiday table. The resulting veal roulade slices beautifully and looks impressive, yet it’s pretty simple to prepare. And look, various parts of Italy have their own takes on veal involtini, using ingredients like prosciutto, vegetables, or cheese.
This version with a fluffy frittata and spinach offers a rich, satisfying bite without being overly heavy. Plus, the milk sauce becomes creamy and slightly sweet—making it perfect for spooning over everything. The beauty of this dish is its adaptability—you can change the filling based on what's in your fridge. For those seeking a special dish without complicated steps, this veal roll with omelet is ideal. It pairs well with simple sides like roasted potatoes or a fresh salad, and the leftovers? Honestly, just as delicious the next day. Whether you know it as a stuffed veal roll or think of it as a veal rollatini, this dish brings a touch of Italian holiday tradition to your table. It’s got that golden, comforting vibe that makes everyone reach for seconds. Seriously good. Offering a piece of Italy’s culinary heritage with each bite.
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INGREDIENTS
- Veal rump 2.6 lbs (1.2 kg) - (in one slice)
- Carrots 1
- Onions 1
- Celery 1 rib
- Bay leaves 2 leaves
- Whole milk 4 ¼ cups (1 l)
- Fine salt to taste
- Garlic 2 cloves
- Black pepper to taste
- Butter 2 ½ tbsp (35 g)
- White wine 1.7 oz (50 ml)
- Extra virgin olive oil to taste
- for the filling
- Spinach 8.3 cups (250 g)
- Eggs 4
- Chives 5 fili
- Prosciutto 5 oz (140 g) - (sliced)
- Fine salt to taste
- Grana Padano PDO cheese 2.1 oz (60 g) - to grate
- Black pepper to taste
- Extra virgin olive oil to taste
How to prepare Veal Roll with Milk
To make the veal roll with milk, wash the spinach and cook them in a pot with the lid 1, when they are ready, season with salt and pepper. Prepare the omelette: in a bowl, beat the two eggs, add the chives and salt, and make a very thin omelette that will be used for the filling, to make it best, follow our Frittata (Egg-based dish) recipe. Take some veal pulp and cut it into an accordion shape trying to obtain a single long slice, at least 0.4 inches thick, (or have your butcher do this cutting operation). Slightly pound the meat with a meat mallet 2 and place the omelette in the center 3
then evenly distribute the already cooked spinach 4 and the slices of cooked ham 5. Roll the veal from the shorter side 6
and tie it with kitchen string 7. For the best way to do this, consult our guide How to tie a roast. In a pot with rather high edges, melt half the butter 8 and add a dash of oil, and when the butter is melted, let the finely chopped onion, celery, and carrot wilt 9;
then add two cloves of garlic 10 and the bay leaves. Melt the remaining butter in another pot and brown the meat on all sides (11-12).
When the sauté is well consumed, add the veal roast with its cooking juices 9. Then deglaze with the wine 13, once it has evaporated, you will add the already hot milk 14. Cook the veal roll for about 50/60 minutes, covering it with a lid 15.
Remove the roll from the pot 16 and eliminate the string 17. Extract the cloves of garlic and bay leaves from the cooking juice; adjust the salt and blend the juice with an immersion blender 18
to obtain a homogeneous cream 19 with which you will drizzle the slices of roll. If the cream is too liquid, you can thicken it in a large pan, adding if necessary, 1 tablespoon of flour dissolved in a little cold water. Cut the veal roll with milk into slices 20 and serve it accompanied by the cooking juice 21.