Roman-style Roulades

Roman-style roulades are a typical dish of Lazio, based on slices of meat rolled with a flavorful filling inside. Here’s how to prepare them:

Ingredients

• 8 thin slices of veal or beef
• 8 thin slices of raw ham
• 8 sage leaves
• 80 g of grated Pecorino Romano
• Breadcrumbs, as needed
• 1 egg
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• Dry white wine, for deglazing
• Meat or vegetable broth, as needed

Preparation

1. Lay out the slices of meat and gently pound them to make them thinner.
2. Place a slice of raw ham and a sage leaf on each slice of meat.
3. In a separate bowl, mix the grated Pecorino Romano with some breadcrumbs, the egg, salt and pepper, creating a homogeneous mixture.
4. Spread the mixture over the meat slices.
5. Roll up the slices on themselves, forming the roulades, and secure them with a toothpick.
6. In a pan, heat the oil and brown the roulades to seal in the juices.
7. Deglaze with white wine and let the alcohol evaporate.
8. Add meat or vegetable broth to cover the roulades and cook over moderate heat for about 20-30 minutes, adding broth as necessary.
9. Adjust the salt and pepper during cooking.

Roman-style roulades can be served with a sprinkling of Pecorino and accompanied by vegetable side dishes or a simple seasonal salad.

Curiosity

This recipe represents one of the many variants of roulades in Italian cuisine, which differ in the types of meat, fillings, and spices used according to the region of origin. Roman-style roulades are particularly appreciated for their tasty simplicity and for the combination of the intense flavor of raw ham with the sweetness of veal.