Veal & Zucchini Involtini with Polenta

Involtini (meat rolls) is a popular dish among the Italians and is usually eaten with polenta. You can fill the rolls with whatever you like. The many flavors coming from this dish makes it difficult to say no to seconds! There are also vegetable versions of involtini such as Nigella Lawson’s simple grilled aubergines stuffed with feta (click here for the recipe).

Serves 4
recipe from Good Taste

500g veal steaks
8 slices prosciutto
2 zucchini, peeled lengthways into ribbons
16 cherry bocconcini
2 teaspoon olive oil
1L (4 cups) chicken stock
170g (1 cup) instant polenta

Red wine sauce
2 teaspoon olive oil
1 garlic clove, finely chopped
60ml (1/4 cup) red wine
400g can chopped tomatoes

Make the red wine sauce first by heating the oil in a small saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the wine and cook for 1 minute or until the liquid reduces slightly. Add the tomato and simmer for 5 minutes. Transfer to a jug of a blender and blend until smooth.

Place 1 veal steak between 2 pieces of plastic wrap. Use a rolling pin to gently pound until 5mm thick. Repeat with remaining veal steaks. Cut the veal into 15x8cm pieces (you’ll need 8 veal pieces). Place one prosciutto slice on a clean work surface. Top with 1 piece of veal and season with salt and pepper. Arrange one-eigth of the zucchini on top of the veal. Place two bocconcini along the short side closest to you (about 4cm from the end). Fold the end over the cheese and roll up firmly to enclose the filling. This will help keep the cheese in on one end while baking in the oven. Repeat with the remaining prosciutto, veal pieces, zucchini and brocconcini.

Preheat oven to 180c. Line a baking tray with non-stick baking apper. Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the veal rolls, seam side down and cook, turning occasionally for 2-3 minutes or until browned. Transfer to the lined tray. Repeat with the remaining oil and veal rolls. Bake in over for 12 minutes or until the veal is cooked through and the cheese melts.

Meanwhile, bring the stock to a simmer in a large saucepan over medium heat. Reduce heat to low. Gradually add the polenta in a thin stream, stirring constantly with a wooden spoon until incorporated. Cook, stirring, for 3-4 minutes or until mixture thickens and the polenta is soft. Season with salt and pepper. Divide polenta among serving plates. Top with the veal rolls and red wine sauce.

The Culinary Chase’s Note: These were a big hit and a definite repeat! If you can’t find veal steaks, you can also substitute for thinly sliced beef. I wasn’t able to get bocconcini so I used the large fresh mozzarella ball and sliced it to fit the meat rolls. Delicious!