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Saccottini di vitello ripieni al Vinchef

17/11/2023

Veal pouches stuffed with Vinchef are a rich and flavorful recipe, perfect for a special occasion or an elegant dinner. Vinchef is a wine-flavor base suitable for enriching and marinating dishes, but if you don’t have this specific product, you can replace it with a good dry white wine mixed with a bit of broth and spices. Here’s how to make these pouches:

Ingredients

  • 8 thin veal slices (silverside or round)
  • 200 g of ground veal
  • 100 g of prosciutto crudo (raw ham)
  • 100 g of stale bread
  • 50 g of grated Parmesan cheese
  • 1 egg
  • 100 ml of Vinchef (or dry white wine mixed with broth and spices)
  • 100 ml of meat broth
  • Flour, as needed
  • Extra virgin olive oil, as needed
  • Salt and pepper, to taste
  • A few sage leaves
  • Kitchen twine

Preparation

  1. Start by preparing the filling: cut the prosciutto crudo into small cubes and place them in a bowl. Soak the stale bread in water and squeeze it out well.

  2. Add to the prosciutto the bread, ground veal, egg, and Parmesan. Season with salt and pepper and mix well until you obtain a homogeneous mixture.

  3. Lay out the veal slices and distribute the filling onto each slice. Don’t overload them to prevent the stuffing from falling out during cooking.

  4. Roll up each slice on itself to form the pouches and tie them with kitchen twine to keep their shape.

  5. Dredge the pouches in flour, taking care to lightly cover them on all sides.

  6. In a large pan, heat the oil with the sage. When the oil is hot, brown the pouches until they are evenly golden.

  7. Deglaze with Vinchef or white wine and let the alcohol evaporate.

  8. Add the meat broth and cover the pan with a lid. Cook over medium-low heat for about 20-30 minutes, turning the pouches occasionally and adding more broth if necessary.

  9. Once cooked, remove the twine and serve hot, accompanied by the cooking sauce.

Curiosity

Veal pouches stuffed are a very versatile main course and are open to numerous variations; for example, you can add mortadella or finely chopped vegetables such as spinach or carrots to the filling ingredients to further enrich the flavor. In some Italian regions, a knob of butter is also added to the mixture to make the filling softer and more flavorful.