Paupiettes (Provençal Veal Rolls)

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


4 thin slices veal, app: 3 1/2 6 X 1/16th inches, 225gr, 8oz
2 slices Prosciutto, cut in half to fit the veal, 60gr, 2.1oz
1/4 cup black, dry-cured or Greek olives, 25gr, .9oz
1 1/2 ounces spinach leaves, 45gr, 1.6oz
1 tablespoon olive oil, 13.5gr, .48oz
1 cup white wine, 240gr, 8.4oz
2 teaspoons cornstarch dissolved in 1 tbs water, 5.2gr, .18oz


Roughly chop the olives.
Lay the veal slices flat. Pound to make thinner if needed.
Lay 1 slice of Prosciutto on top of each slice of veal.
Put a layer of spinach leaves on top of the Prosciutto.
Divide the olives and place on half of each parcel. They'll spread themselves out as you roll.
Starting from the narrow end (where the olives are) roll the parcels up, keeping them as tight as reasonable. Tie securely with kitchen string.
Heat oil in small, heavy pot or skillet. Add the veal rolls and brown lightly on all sides.
Pour in the wine, reduce heat, cover and simmer for 1 hour.
Dissolve cornstarch in water. Remove veal rolls to a small platter. Increase heat under sauce. Add cornstarch, stirring until clear and thickened. Spoon over rolls and serve.




I've always loved making little food 'parcels'..... Wrapping whatever inside something else.

It's a bit of work, but the blend of flavors, the elegant presentaion, the ooh's and aah's, all make it worthwhile.

Thinly sliced veal or beef, rolled around a variety of stuffings are found all around the Mediterranean. These, with dry-cured ham and olives, are typical of Provençal. The meat should be between 1/16th and 1/4th inch thick (.4cm). It's best if you can have the butcher slice it. Or buy veal scallops and pound them thinner if needed.

Note: I didn't have kitchen string and discovered unflavored dental floss works great.

Entire Recipe / per serving
Calories: 623/ 311.5
Total Carbohydrates: 10 / 5
Dietary Fiber: 2 / 1
Total Fat: 34 / 17
Saturated Fat: 8 / 4
Cholesterol: 220 / 110
Protein: 62 / 31
Calcium: 110 / 55
Sodium: 1717 / 858.5

I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.




Saturday, February 27, 2010 - 7:47am

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