Involtini di Vitello (Stuffed Veal Bundles)


This is an Italian version of what is known in the Netherlands as kalfsvinken: a thin slice of veal stuffed with ground veal. It becomes Italian by the addition of prosciutto, parmigiano, sage, and nutmeg. The easiest way to cook these perfectly is of course sous-vide, but you can just as easily finish them in the oven. The most important part is to make sure the meat does not dry out.



For 4 servings

4 thin slices of veal, scaloppine, about 300 grams (.66 lb) total weight

300 grams (.66 lb) ground veal

100 grams (3.5 oz) prosciutto

20 grams (.7 oz) fresh bread crumbs

15 grams (.5 oz) freshly grated parmigiano reggiano

2 eggs

1 Tbsp minced fresh sage

dash of freshly grated nutmeg

salt and freshly ground black pepper

olive oil

60 ml (1/4 cup) dry white wine

1 tsp corn starch



Beat 2 eggs in a bowl.


Grind day-old bread in a food processor…


…to get fresh breadcrumbs.


Grind 100 grams of prosciutto in the food processor.


Add 300 grams of ground veal, 20 grams of bread crumbs, 15 grams of freshly grated parmigiano, the ground prosciutto, a dash of freshly grated nutmeg, a tablespoon of minced fresh sage, salt, and freshly ground black pepper to the bowl with the eggs.


Mix with your hands until the mixture is homogeneous.


Take a small ball of the mixture and cook it quickly (e.g. in the microwave) to taste the seasoning, and adjust it if needed.


Pound 4 slices of veal thin, if needed.


Divide the ground veal mixture into four equal portions and shape them into a fat sausage. Wrap a slice of veal around each ‘sausage’ and secure with a toothpick.


It is okay to see the stuffing from the side.


If cooking sous-vide, vacuum seal them individually (or spaced in one large bag), and cook sous-vide for 3 hours at 55C/131F.


After cooking sous-vide, cut open the bag and pour the juices into a saucepan.


Mix a teaspoon of corn starch with about two teaspoons of cold water, stir well, and add this slurry to the juices.


Bring to a boil, stirring.


Pat the veal bundles dry with paper towels.


Brown them in a frying pan in olive oil until they are golden.

(If cooking in the oven instead of sous-vide, finish them in the oven at 150C/300F until a core temperature of 60C/140F.)


Take the veal bundles out of the frying pan and keep them warm by wrapping them in aluminum foil. Deglaze the pan with 60 ml of dry white wine.


Scrape with a wooden spatula to get all the browned tasty bits.


Sieve the sauce from the frying pan into the saucepan with the bag juices.


Cook over medium heat, stirring, just until the sauce comes together. Taste and adjust the seasoning.


Serve the veal bundles with the sauce on preheated plates. I served boiled potatoes and steamed green beans on the side.

Wine pairing

This is nice with either a full-bodied white, such as a barrel-aged Verdicchio dei Castelli di Jesi, or a light red, such as a Barbera d’Asti. There are also light Verdicchios and full-bodied Barberas, so make sure you select the appropriate style.



This potato salad from Vienna is one of the most visited recipes on the site, and with good reason as it is delicious. The special thing about this kind of potato salad, is that it is made with beef stock instead of mayo.


16 thoughts on “Involtini di Vitello (Stuffed Veal Bundles)

  1. These look incredible. Perfect for the sous vide. I’d never thought about it before but I guess one could sous vide meat “loaves” as well. I don’t think meat balls could be vacuum sealed well. I might have to try it!

    Liked by 1 person

    1. Thanks Mimi. It is a lot better. And now I have the pain killers on hand if the pain were to return (instead of having to send Kees to the hospital at 3 AM to get them). Most of the pain is gone and it is slowly getting better. At least I can cook and work (and blog) again 🙂


  2. Hai ragione a dire che il più grosso problema con gli involtini è quello di mantenere la carne tenera e non asciutta. Da provare il sottovuoto allora. Grazie!

    Liked by 1 person

    1. Thanks, Kathryn. The pain is not in my back but in my left leg (although the problem that causes the pain is in my back). It is a lot better, but not completely gone yet. At least I can do almost everything again — except for running, jumping, and the like.

      Liked by 1 person

  3. My mom used to make these all the time but the meat inside wasn’t ground: just prosciutto and cheese, rolled in the veal. I adored it. Now I don’t eat veal any longer. The more meat I scale back the more I find ethical reasons not to eat living things anymore. Ok, will shut up now.

    Liked by 1 person

Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.