Veal Rolls Northerner Style

Decadently stuffed meat Rolls from the Aosta Valley

Involtini alla Valdostana are the kind of dish that makes you close your eyes at the first bite - crispy outside, tender veal inside, and an oozy heart of cheese and ham. They’re often described as “stuffed veal bombs” for good reason: they deliver a satisfying explosion of texture and flavor. Ideal for meat lovers, they are a true comfort food from northern Italy, perfect when you're in the mood for something rich and satisfying.

Often served as a main course in family meals or Sunday lunches, they pair beautifully with simple sides like roasted potatoes, buttered greens, or polenta.  

Crispy, golden, and irresistible, these bites are also a favorite in rustic trattorie, where they’re prepared with regional Fontina cheese, giving a nod to the dish’s Alpine roots. Whether for a festive table or a cozy evening in, Involtini alla Valdostana offer an experience that's both hearty and elegant.

While rich, this dish can be a solid source of high-quality protein from veal and cheese. Using Fontina or similar Alpine cheeses provides calcium and essential fatty acids, while the veal is leaner than beef, with a finer texture.  

You can keep the portion moderate and accompany the involtini with fiber-rich vegetables or legumes to balance the meal. If pan-fried or oven-baked, they remain satisfying without being overly heavy.

A little history

This recipe comes from Valle d’Aosta, a mountainous region in the northwest corner of Italy, known for its hearty Alpine cuisine that blends Italian and French influences. Involtini alla Valdostana reflect the region’s culinary DNA: simple ingredients, rich flavors, and a love of cheese.  

The dish likely evolved from rural traditions of wrapping meat around cheese or vegetables to stretch small amounts of ingredients into a complete meal. The use of Fontina DOP, a local semi-soft cheese with a nutty profile, roots the recipe deeply in the region’s identity. It’s a dish passed down through generations - a taste of the Alps on your plate.  

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INGREDIENTS👇🏻

• 400g | 14.1oz veal [4 slices]

• 4 slices cooked ham

• 100g | 3.5oz fontina cheese

• 2 eggs

• 1L | 35.20fl oz frying oil

• Breadcrumbs

• Black pepper

• Sea salt

• Cocktail sticks

The recipe step by step

1. Flatten each slice of veal between parchment sheets, and season with sea salt on each side

2. Trim the fontina cheese and cut in thin slices

3. Place a slice of cooked ham on top of each slice of veal making sure to fold it in to leave the four edges of the veal uncovered

4. Add three or four slices of cheese to cover just half of the cooked ham

5. Then fold the veal edges over and roll tightly, locking the roll with the help of a cocktail stick

6. Repeat for each slice of veal

7. Whisk the eggs in a bowl and season with black pepper and sea salt

8. Place each roll in the egg wash and cover each side thoroughly, before coating them in generous breadcrumbs

9. Let the coated rolls rest in the fridge for at least 30 minutes before frying

10. When the frying oil reaches temperature, deep fry each roll for about ten minutes, or until it turns golden-brown

11. Remove the rolls from the frying pan and dab thoroughly on kitchen paper

12. TIP: a pinch of salt wile still hot helps all your deep fried food staying crispy!

13. Remember to remove the cocktail stick before serving…then enjoy! 😋