We respect you privacy

We use cookies to enable our website to function properly and in order to continuously improve our services. In case you wish to disable the use of cookies, some parts of this website may become inaccessible. More detail in the Terms of use.

Types of cookies: Technical, Marketing

Types of cookies: Technical, Marketing

Rolled veal

  • 30/12/2015
  • Difficult
  • 8
  • 140 min

Have no doubt that your dinner companions will appreciate and remember this tender juicy rolled-up veal handsomely streaked with alternate bands of green spinach leaves and pancetta.


  • 1,8 - 2 kg boneless belly of veal
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp fennel
  • Pinch of ground black pepper
  • 1 tbsp Vegeta
  • 120 g pancetta, thinly sliced
  • 150 g spinach leaves
  • 4 tbsp cooking oil
  • salt
  • 100 ml dry white wine
  • Vegetables:
  • 800 g potatoes
  • 400 g celeriac
  • Pinch of ground nutmeg
  • 50 g onion
  • salt
  • 60 g butter
  • Gravy:
  • 2 tsp corn starch
  • 50 ml brandy
  • 1 tbsp aronia berry jam


  1. 1.
    Cover a nice large piece of deboned and trimmed belly of veal with a large sheet of cling film and pound with a mallet to slightly flatten.
  2. 2.
    Crush fennel, pepper and dry thyme in a mortar, add a pinch of smoked paprika and Vegeta spice and mix well with the pestle. Sprinkle on trimmed veal and rub the mixed spices into the meat. Arrange sliced pancetta and briefly cooked spinach leaves on top. Roll up the veal and tie with a piece of butcher's string.
  3. 3.
    Heat the oil in a large skillet, and brown the rolled-up veal on all sides. Transfer to an oven-proof or casserole dish, pour the oil and juices formed in the bottom of the skillet over the veal, and add a pinch of salt and 100 ml of dry white wine. Cover and bake in a moderate oven at 180 °C for about 1 hour.
  4. 4.
    Remove the veal from the oven and allow to rest. While the meat stands, strain the roasting juices into a small saucepan and cook over medium heat. Combine 2 teaspoons of Gussnel with a little water and add to the saucepan to thicken the sauce. When the sauce boils, remove from heat, and add the brandy and a teaspoon of aronia berry jam.
  5. 5.
    Meanwhile, boil the potatoes, celeriac and onions in a pot. Drain well in a colander; add butter, nutmeg and a pinch of salt, and mash.
  6. 6.
    Carefully slice the rested veal roll, arrange slices on a serving platter, and serve with mashed vegetables and gravy.


Ask your butcher to trim the veal for you.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 603 / 2.521 - -
Fat g 27,97 - -
- saturated fatty acids g 9,50 - -
- monounsaturated fatty acids g 9,05 - -
- polyunsaturated fatty acids g 6,49 - -
Carbohydrates g 22,13 - -
Salt g 0,35 0 0
Vitamin A μg 1.697,26 42 34
Vitamin D μg 36,00 18 18
Niacin mg 1.697,26 12123 8487
Potassium mg 1.607,47 43 43

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)