Italian Meat & Fish Recipes

Stuffed Veal Rolls with Ham & Cheese


Meat rolls with ham and cheese are a delicious second course, which can be prepared in a short time.

It consists of thin slices of veal on which are placed a slice of ham and a slice of scamorza cheese which are then rolled up and stopped with a toothpick.

Rolls can also be made with meats other than veal, such as pork, turkey, chicken and can be stuffed with various types of cold cuts and cheeses.

They are prepared in a short time, and are usually cooked quickly.

My recipe calls for sautéing with oil, butter and white wine, but they are also good roasted on a griddle or grill.

Accompany the meat rolls with a good side of vegetables and you will serve a very hearty dish.





  • 12 slices of veal, 50-60 g each
  • 12 slices of raw ham (Prosciutto Crudo or Bacon)
  • 3 oz  of smoked scamorza cheese
  • 4 tbsp of butter
  • 2 tablespoons of ex. v. olive oil
  • 1 cup of white wine
  • 1 cup  of broth or vegetable stock
  • 2-3 tsp of flour
  • salt and pepper to taste
  • 1 sprig of sage




Let’s start the preparation of the meat rolls by degreasing and slicing the meat, then parry it and beat it thinly, trying to give it a slightly oval shape.

To make the meat tenderizer slide better and avoid it sticking to the meat we can moisten it slightly with a little water.

Thinly slice the scamorza cheese or cut it into small sticks.

Place the slices of meat on a cutting board, salt and pepper them lightly, then place on top of each slice a slice of ham and one of scamorza (or a stick).

Fold the outer edges of the meat inwards so that they can contain the cheese and roll it up, without stretching too much, giving it the shape of a roulade.

Once we have finished stuffing all the rolls, place a leaf on the closure and secure it with a toothpick.

We now proceed with the cooking, then heat a little oil and butter in a pan and lay the meat rolls in it, dusting them with a little flour.

Turn them so that they brown on all sides, remove them from the pan and degrease the bottom, or remove the foam and some of the fat.

Put the meat rolls back into the pan, let them warm up and pour the white wine over them.

Add a little hot broth and cook for a few minutes.

Once the meat rolls are cooked and the sauce is sufficiently thickened, turn off the heat.

Remove the toothpicks from the rolls, arrange them on a plate and sprinkle them with the cooking sauce that we filter through a Chinese strainer.

We can accompany the meat rolls with a side of potatoes or other vegetables cooked either in the oven or sautéed.




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