Roast Veal Roll Stuffed | No oven needed!

This delicious Roast Veal Stuffed with Spinach and Ham is a classic from the Italian cuisine. Make it with our step-by-step recipe and serve it for sunday dinners or on special occasions. The best part is that you don’t need an oven to make it!

Best Roast Veal Italian Style

The roast veal roll is a traditional main dish from the Italian cuisine. It is served mainly in the family meal on Sundays but also in special occasions such as Christmas, Easter or Birthdays parties.

This dish is prepared using veal meat, although there are also other versions using other types of meat like turkey breast or pork loin. All of them prepared in the same ways as this recipe.

The roast veal roll is very easy to prepare, just a few ingredients and a bit of fantasy are enough to create a dish that everyone will love.

The filling

In this version of roast veal, we have made the old-fashioned filling with a frittata prepared with fresh herbs. Then we also added a layer of prosciutto cotto (ham) and spinach, just as the traditional recipe calls for.

But just for your information, the filling might vary, from other kind of vegetables to other types of meat or also cheese.

How to cook it without oven

Normally this type of dish is cooked directly on the stove and not in the oven as you might think, in Italy this type of cooking is known as Arrosto morto.

First the roll is lightly fried to seal it, giving it a classic crunchy texture on the outside without the need of a oven; then a sauce will be created with vegetables and wine to allow the meat to cook slowly on the stove, bathing it from time to time.

The result is a more juicy roast that will be perfectly cooked on the inside while still lightly browned on the outside.

Roast Veal Stuffed Recipe

👇🏻 Scroll down to the Recipe Card for the complete ingredient list. 🔖

Add the fresh herbs in a bowl along with the eggs, season with salt and pepper then whisk for one minute.

Heat a tablespoon of oil in a large non-stick frying pan over low heat, add the eggs and cover, cook for about 3-4 minutes then flip over and cook for another 3 minutes.

Place the frittata on a plate and set aside.

Cook the spinach on water with a pinch of salt. Drain them and squeeze them very well until no liquid comes from. Roughly chop the spinach and set aside.

Rinse the meat thoroughly, pat dry it perfectly. Place it on a countertop and season with salt and pepper.

Place the frittata over the meat, then the ham slices and finally the spinach, distributing everything very well.

The meat being stuffed with eggs frittata, ham and spinach.

Roll up the meat and tie perfectly with kitchen twine. Place some sprigs of rosemary between the threads to add an extra flavor.

Veal stuffed already rolled and tied.

Heat the remaining oil in a large saucepan and lightly fry the meat for about 15 minutes turning it from time to time to brown all sides.

Veal roll being sautéed on a pan.

Add the chopped vegetables and sauté until tender (about 5 minutes).

Pour the wine and mix, let the alcohol evaporate completely.

Add the meat stock and bring to a boil. Lower the heat to a minimum and cook for 2 hours, occasionally bathing the meat with the juice. Turn the roll over halfway through the cooking time so it cooks evenly.

Roast veal being bath with the meat juices on the pan.

Once cooked, put the roll on a plate, cover with foil and let it cool completely.

Before serving, cut it into slices and warm it briefly in the microwave. Serve with the cooking sauce.

Recipe notes

If you don’t know how to cut the meat to make a roll, you can ask the butcher to cut it for that purpose. They usually know how to do it and will saves you time from having to do it yourself at home.

If it is the first time that you do this type of preparation, I highly recommend that you check out this page on how to roll and tie the meat when making this type of roast veal.

The frittata that is prepared is a simple egg’s omelette, it is necessary to make it in a large pan so that it comes out thin and is easier to roll with the other ingredients.

Roast Veal

This delicious Roast Veal Stuffed with Spinach and Ham is a classic from the Italian cuisine. Make it with our step-by-step recipe and serve it for sunday dinners or on special occasions. The best part is that you don’t need an oven to make it!
PREP 30 minutes
COOK 2 hours 30 minutes
TOTAL 3 hours
Print Pin Rate
Servings: 8
Author: Maricruz

Ingredients 

  • 800 gr (1.8 lb) boneless veal
  • 100 gr ham slices (4-5 slices)
  • 3 large eggs
  • 150 gr fresh spinach (about 5 cups, not packed.)
  • 1 small carrot (finely chopped)
  • 1 small onion (finely chopped)
  • 1 celery stick (finely chopped)
  • 50 gr (⅓ cup) olive oil, EVOO
  • 500 ml (2 ⅓ cup) meat stock
  • 150 ml (⅔ cup) white wine
  • A bunch of fresh herbs (thyme, rosemary, parsley)
  • Salt and pepper

Instructions

  • Add the fresh herbs in a bowl along with the eggs, season with salt and pepper then whisk for one minute.
  • Heat a tablespoon of oil in a large non-stick frying pan over low heat, add the eggs and cover, cook for about 3-4 minutes then flip over and cook for another 3 minutes.
  • Place the frittata on a plate and set aside.
  • Cook the spinach on water with a pinch of salt. Drain them and squeeze them very well until no liquid comes from. Roughly chop the spinach and set aside.
  • Rinse the meat thoroughly, pat dry it perfectly. Place it on a countertop and season with salt and pepper.
  • Place the frittata over the meat, then the ham slices and finally the spinach, distributing everything very well.
  • Roll up the meat and tie perfectly with kitchen twine. Place some sprigs of rosemary between the threads to add an extra flavor.
  • Heat the remaining oil in a large saucepan and lightly fry the meat for about 15 minutes turning it from time to time to brown all sides.
  • Add the chopped vegetables and sauté until tender (about 5 minutes).
  • Pour the wine and mix, let the alcohol evaporate completely.
  • Add the meat stock and bring to a boil. Lower the heat to a minimum and cook for 2 hours, occasionally bathing the meat with the juice. Turn the roll over halfway through the cooking time so it cooks evenly.
  • Once cooked, put the roll on a plate, cover with foil and let it cool completely.
  • Before serving, cut it into slices and warm it briefly in the microwave. Serve with the cooking sauce.

NOTES

  • If you don’t know how to cut the meat to make a roll, you can ask the butcher to cut it for that purpose. They usually know how to do it and will saves you time from having to do it yourself at home.
  • If it is the first time that you do this type of preparation, I highly recommend that you check out this page on how to roll and tie the meat when making this type of roast veal.
  • The frittata that is prepared is a simple egg’s omelette, it is necessary to make it in a large pan so that it comes out thin and is easier to roll with the other ingredients.
Nutrition
Serving: 1grams
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