Rollata di vitello (rolled veal)

AT A GLANCE

  • Serves 4 people

  • 4 eggs, lightly beaten
  • 2 Roma tomatoes, scored, blanched, peeled and finely chopped
  • 2 thyme sprigs
  • 100 ml olive oil
  • 200 gm Swiss brown mushrooms, thinly sliced
  • 880 gm piece veal backstrap, cut into four pieces
  • 28 thin slices flat pancetta
  • 4 thin slices mortadella
  • 300 gm baby spinach
  • 200 ml warm beef jus (see note)
  • For drizzling: extra-virgin olive oil
01   Combine eggs, tomato and thyme in a bowl and season to taste. Heat 1 tbsp oil in a 20cm-diameter frying pan over medium-high heat, add half the egg mixture, swirl to coat pan, cook until firm and golden, then turn, cook until golden (1-2 minutes) and remove from pan. Repeat with remaining egg mixture and another 1 tbsp oil and set aside.
02   Heat 1 tbsp oil in a frying pan over medium-high heat, add mushrooms, season to taste, stir occasionally until tender (3-4 minutes), then set aside.
03   Preheat oven to 180C. Pound veal with a meat mallet to 1cm thick. Place 7 pancetta slices, slightly overlapping, on a work surface in a line, top with a piece of veal, a slice of mortadella, one-quarter of mushrooms and half a frittata, season to taste, roll into a cylinder and secure with toothpicks. Repeat with remaining ingredients.
04   Heat 1 tbsp oil in a frying pan over high heat, add veal, cook, turning occasionally, until golden (1 minute each side). Transfer to an oven tray, roast until just cooked through (8-10 minutes), cover with foil and set aside to rest. Remove toothpicks before serving.
05   Meanwhile, heat remaining oil in a frying pan over high heat, add spinach and stir occasionally until wilted (2-3 minutes). Season to taste and serve hot with sliced rollata and warm beef jus.
Note At Tartufo, beef jus is made in-house, but you can buy it ready-made from select butchers and delicatessens.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.
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