Involtini di vitello

Found across Italy with regional variations—braciole in the south, involtini in the centre and north. The principle is the same: thin slices of meat are pounded flat, filled with a savoury stuffing, rolled, secured, and braised or pan-cooked. Hazan's version follows the northern tradition with veal, using prosciutto and sage as the filling. The dish reflects the Italian approach to extending expensive cuts: a small amount of veal, pounded thin and rolled around flavourful ingredients, feeds more people than a simple cutlet. The braising liquid becomes a sauce.

Thin slices of veal are pounded between plastic wrap until nearly translucent. Each is layered with a slice of prosciutto crudo and a sage leaf, then rolled tightly and secured with a toothpick or kitchen twine. The rolls are browned in butter, then braised with a splash of white wine that reduces to form a concentrated pan sauce. The cooking is brief—veal is lean and toughens quickly if overcooked. The finished involtini are sliced on the bias to reveal the spiral of meat, prosciutto, and sage.

The veal provides a mild, delicate base that takes on the stronger flavours of its filling. Prosciutto contributes salt, fat, and aged pork complexity. Sage adds a resinous, slightly bitter herbal note that is the signature of Italian veal cookery. The butter and wine pan sauce brings richness and acidity. The overall effect is elegant and restrained, with each component clearly identifiable.