Rollata Di Vitello


1 1/4 pound boned breast of veal
1/4 cup olive oil
6-7 sage leaves
Salt and pepper
1/4 pound boiled ham, not smoked
1/3 cup shelled peas
1/4 pound freshly grated Parmigiano-Reggiano®
1 whole egg
The juice of 1 lemon

How to make the Rollata Di Vitello – Rolled Breast of Veal:

Rub the veal with one tablespoon of olive oil. Sprinkle with salt and pepper. Combine the sage leaves, chopped ham, peas, Parmigiano-Reggiano and the egg and spread the mixture over the veal.

Roll up the meat tightly and fasten with string. Place the meat in a baking dish, pour over it the lemon juice and remaining olive oil and cook in a preheated oven at 375 F for 1 hour or until tender at the pricking of a fork.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at