Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Veal Involtini

Veal Involtini

When we visited Oregon last spring, one of our favorite meals was at Nick’s Italian Café in McMinnville. One of the courses was a veal involtini with white beans, which we learned is an Italian word used to describe “small bundles” of food stuffed into a rolled food wrap. We’ve talked about it ever since, so Linda was pleasantly surprised when she found a recipe for a similar dish in a new kitchen supply catalog (it seems to be a new trend to include recipes in the catalogs…they’re all doing it now). We tried it, liked it, made a few modifications, and here is our very simple, but very tasty version.

Serves 2


4 pieces of thinly pounded veal scallopini (you could also substitute thinly pounded chicken breasts) or about 1/2 pound
about 5 or 6 large canned artichoke hearts – packed in water, not marinated
about 1/3 cup kalamata olives
asiago cheese - shaved
olive oil


Hand-chop artichoke hearts and olives into fine pieces. We tried the food processor one time, and it “overchopped” them (read this, artichoke paste)! This is also a where the “about” comes into play – you can add a little more of either if needed.

Thinly slice several pieces of asiago cheese to cover each piece of veal. Spoon enough mixture over the cheese to cover, but not a thick layer (do not overstuff). Gently roll up each piece of veal, then secure each end by tying a piece of cooking string around it, trimming the ends of the string. We tried toothpicks for securing them the first time – too hard to sauté.

Lightly flour the outside of each piece of rolled veal, and sauté for about 4 to 5 minutes in olive oil over medium high heat. Serve with a side of pasta sprinkled with parmesan. This was great with the Allegrini Palazzo della Torre 2003.

Wine Guy Note: This time, the veal was Linda’s project, since I was responsible for the first attempt and my “more is better” approach resulted in rolls that were too big and a cooktop that looked looked like it needed to be sandblasted. She made the veal and I made the sauce by deglazing the pan with some veal demiglaze, a little butter and Port wine… very good.