Ingredients
- 1 kg (2 lb 4 oz) veal topside or veal rump roast, trimmed and butterflied (ask your butcher to do this)
- 5 Italian pork sausages (500 g/1 lb 2 oz), casings removed
- 150 g (5 1/2 oz) thinly sliced sopressa salami
- 1 large handful flat-leaf (Italian) parsley, chopped
- 65 g (2 1/2 oz/3/4 cup) grated pecorino cheese
- 4 bocconcini (fresh baby mozzarella cheese)
- 200 g (7 oz) thinly sliced prosciutto
- 100 g (3 1/2 oz) provolone cheese, sliced and cut into pieces 1 cm (1/2 inch) wide
- 60 ml (2 fl oz/1/4 cup) olive oil
- 125 ml (4 fl oz/1/2 cup) red wine
- 1 bay leaf
- 1 carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 600 g (1 lb 5 oz) desiree or pontiac potatoes, peeled and cut into 3 cm (1 1/4 inch) chunks
- 250 ml (9 fl oz/1 cup) tomato passata (puréed tomatoes)
- 250 ml (9 fl oz/1 cup) chicken stock
Method
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Lay the veal out flat on a work surface and pound gently with a meat mallet to about 1.5 cm (5/8 inch) thick. Spread the sausage mince over the veal, leaving a 3 cm (1 1/4 inch) border around the edges. Lay the salami slices over the sausage; scatter the parsley over, then the grated pecorino. Wrap the bocconcini in the prosciutto, then lay them end to end across the middle length of the rectangle. Place the provolone pieces alongside. Fold over one side of the veal, then the other, to completely encase the filling. Tie securely with kitchen string at 2.5 cm (1 inch) intervals.
3. Heat the olive oil in a large, heavy-based flameproof roasting tin over medium–high heat. Add the veal roll, season with freshly ground black pepper and cook, turning often, for 10–12 minutes, or until browned all over.
4. Add the wine and cook for 2 minutes, or until it has reduced by half. Place the bay leaf, carrot, celery and potato around the meat. Combine the passata and stock, then pour around the meat. Cover the roasting tin with foil, sealing well. Transfer to the oven and bake for 1 hour, basting with the passata mixture every 20 minutes. Remove from the oven and allow the veal to rest for 20 minutes before carving.
5. Cut the veal roll into 2 cm (3/4 inch) slices. Serve with the vegetables, with the cooking liquid spooned over.
