Little Scaloppine Bundles

Scallopine Rollatini


I had a “woo-lee” (desire) for veal scaloppine but I didn’t want to spend as much time as it would take to make one of the dishes from the 10—Super Versatile Scallopine video I posted last week.

In an effort to save time, here’s a 3-step version that is delicious and you can have it on the table in about 20 minutes tops! Use your favorite scaloppine–veal, chicken, turkey, or pork loin and simply roll it up with a basil leaf, prosciutto and fresh mozzarella (or a sage leaf and Italian fontina) and brown it in a saute pan with some EVOO and butter. I used veal, basil and mozzarella here.

Top the bundles with a pan sauce and you’re good to go. The scaloppine is fork tender and the prosciutto and basil are heated through with the mozzarella oozing out onto the plate. I’m serving chard sauteed with EVOO and garlic as the side but you can choose your favorite simple vegetable. I’m watching my intake so no starch this time around.

These little bundles are sometimes called scaloppine “rollatini” (little rolls with a filling) or scaloppine “ripieni” (stuffed). This cooking method is a great one to get under your belt. It’s similar to braciole that I make in my Sunday Gravy episode. I’ll post some additional recipes using this method –next up: eggplant rollatini.

In case you noticed, there’s a story behind the variant spellings of scaloppine (scallopine/scallopini which I use too). Curious? Stay posted.



7 Replies to “Little Scaloppine Bundles”

  1. haha,
    Well I would love nothing better than to have you join us for dinner although me cooking for you sounds very wrong! If you are ever in Charlotte you must let me know and we will have to dine somewhere or make something good with you as the lead!!

    I’m on a diet so I’m afraid the ricotta gnocchi is out. Maybe brown rice — I can eat that…
    Escarole sounds like a good addition though and I bought some of those little onions, cippoline, that might be good with it?

  2. Hey Art.

    Way to go–hope the bundles turn out great. If you have the time and energy–how about the ricotta gnocchi in sage burnt butter sauce for the primo (first course) and some escarole sauteed in EVOO with garlic and a little crushed red pepper? What a meal. What time should I be there?

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