This was a very interesting recipe for me. I had never cooked veal before!
I first had to pound out the pieces to a proper thinness. Marcella wants the pieces to be about 5 inches by 4 inches and after cutting each piece in half they were pretty close.
Here are the before and after photos of the veal pounding process:
Each piece is covered with a thin slice of pancetta and grated parmesan cheese:
And then rolled up:
They are browned “deeply” in a combination of oil and butter:
Then the pan is deglazed with wine and tomatoes are added, to make a fantastic sauce.
We absolutely LOVED the result! I reminded me of veal rolls I ate at Osteria Orto dei Mori, in Venice, which were one of my favorite things I ate on that whole trip.
Not having cooked veal (or any beef, for that matter) I was really surprised at how rich the sauce was with the simple addition of a little butter and the ingredients remaining in the pan (fond, wine, tomatoes).
Would I ever make this again? YES! It’s a beautiful special occasion dish.