Stuffed veal roast is a rich and flavorful main course, a more indulgent version of the classic pot roast. It’s perfect for a Sunday family lunch or festive occasions.
This dish is traditionally made using veal topside (fesa di vitello), one of the most tender and prized cuts. The meat is filled with mortadella and a soft omelet enriched with sautéed spinach, then rolled and tied to keep its shape.
The roast is first browned in a pan, then cooked with white wine, broth, vegetables, and aromatic herbs before finishing in the oven. The result is a beautifully golden crust on the outside with a tender, savory filling inside.
Ingredients (Serves 4)
For the Veal Roast:
750 g veal (topside or similar cut)
500 ml white wine
250 ml broth
70 g mortadella
2 carrots
1 onion
All-purpose flour (as needed)
Extra virgin olive oil (as needed)
Salt (to taste)
Black pepper (to taste)
Sage (to taste)
Rosemary (to taste)
Bay leaves (to taste)
Butter (as needed)
For the Omelet Filling:
3 eggs
40 g grated Parmesan cheese
25 g cooking cream
Spinach (as needed)
Butter (as needed)
Salt (to taste)
Nutmeg (to taste)
Preparation Method
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