Veal involtini stuffed with Le Gruyère AOP and truffles

40' 8'

These tender veal involtini stuffed with aromatic Le Gruyère AOP and decadent truffles will turn your festive Christmas dinner into a sophisticated delight. With melt-in-the-mouth veal and the seductively pungent fusion of Le Gruyère AOP and truffles, this main course will leave no palate unimpressed. It is a celebratory delicacy that irresistibly blends tradition with luxury – the ultimate centerpiece to wow your friends and family at Christmas.

David Geisser

Ingredients for

Note

Attention changement nombre de personnes

Filling

200 g
Gruyère AOP
60 g
ricotta
0.5
lemon
50 g
onion
15 g
garlic
60 g
ricotta

Stuff and sear the involtini

600 g
veal cutlets
1 tbsp
truffle paste
1 pinch
of salt
1 pinch
of pepper
15 ml
cooking oil
15 ml
olive oil

Preparation

Filling

Peel and dice the onion and garlic. In a skillet, gently heat some refined olive oil on moderate heat. Sauté the onions and garlic. Leave to cool.
Finely grate Le Gruyère AOP and combine it with the ricotta, truffle paste, cold-pressed olive oil, a little lemon juice, and lemon zest. Add the sautéed onions and garlic. Season to taste with salt and pepper.

Stuff and sear the involtini

Heat your oven to 356°F (conventional setting).
Place the veal cutlets between two sheets of aluminum foil and thoroughly tenderize them using a kitchen mallet or skillet.
Salt the cutlets and generously spread the Le Gruyère AOP and truffle crème on them.
Fold them in on both sides and carefully roll them up.
Salt the outside of the involtini.
Fixer avec deux cure-dents.
Secure each involtino with two toothpicks. Heat some cooking oil in a skillet and briefly sear the involtini on high heat.
Place them in a deep oven dish and bake them for about 8 minutes until cooked through.
The veal may stay slightly pink at the center.