🥩 Veal Roll with Bresaola, Cheese, and Orange Scent – A Tasty and Fragrant Recipe
A refined and flavorful second course, perfect for Sunday lunches or special occasions 🍽️. The veal roll stuffed with Bresaola from Valtellina and dairy cheese combines the tenderness of the meat, the intense flavor of Bresaola, and the creaminess of the cheese. All of it is enveloped by a light citrus note thanks to the orange juice that enriches the cooking base 🍊. A tasty variation? Substitute the cheese with julienned apples for a fresher and more original touch!
📝 Ingredients (for 6 people)
- 800 g of veal in a single slice (rather thin)
- 130 g of Bresaola from Valtellina sliced
- 150 g of semi-fat dairy cheese, sliced thinly
(alternatively: grated julienned apples) - 1 orange (juice)
- 50 g of butter
- Extra virgin olive oil to taste
- 1 glass of dry white wine
- Fresh rosemary and sage
- Salt and pepper to taste
- Cooking twine
👩🍳 Step-by-step Preparation
1. Prepare the roll:
- Lay the veal slice on a surface, lightly salt.
- Place the slices of Bresaola on top, followed by the sliced cheese (or the julienned apples).
- Roll the meat onto itself forming a compact roll.
- Secure with cooking twine, closing the sides as well to prevent the filling from spilling out.
2. Browning and cooking:
- In a large saucepan, melt the butter with a drizzle of EVO oil.
- Add sage and rosemary, then brown the roll on all sides until you achieve a light crust.
- Deglaze with white wine, salt, and pepper.
- Cook over medium heat for about 40-50 minutes, occasionally moistening with the sauce.
3. Flavor with orange:
- At halfway through cooking, add the strained orange juice.
- Continue cooking until the meat is tender and the sauce is well reduced.
4. Serving:
- Remove the twine, slice the roll, and drizzle with the hot cooking sauce.
- Serve with simple side dishes such as baked potatoes or grilled vegetables.
📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
