Veal involtini stuffed with Le Gruyère AOP and truffles
- 8 min.
- 40 min.
- Main dishes
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
4
Note
Attention changement nombre de personnes
Filling
-
200 gGruyère AOP
-
60 gricotta
-
0.5 lemon
-
50 gonion
-
15 ggarlic
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60 gricotta
Stuff and sear the involtini
-
600 gveal cutlets
-
1 tbsptruffle paste
-
1 pinchof salt
-
1 pinchof pepper
-
15 mlcooking oil
-
15 mlolive 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.