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
1 Tbsp minced fresh sage
dash of freshly grated nutmeg
salt and freshly ground black pepper
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.
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.