Gorgonzola Veal Rolls With Fall Fruits in a Port Wine Sauce

The first time I tasted veal was at a small trattoria nestled in the rolling hills of Tuscany. My grandmother, Nonna Emilia, insisted I try it, her eyes twinkling with the memory of her own childhood. This dish, though not strictly Italian, evokes that same sense of warmth and comfort. The tangy Gorgonzola, the tender veal, and the sweet-tart fruit sauce create a symphony of flavors that dance on your palate, a reminder of crisp autumn days and cherished family gatherings.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 8 rolls
• Dietary Type: Not Gluten-Free

Ingredients

• 8 pieces veal scallopini (thin individual pieces)
• 6 ounces Gorgonzola (or blue cheese)
• 1 teaspoon fresh thyme
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup flour

For the Sauce:

• 1/2 cup port wine
• 1 cup chicken broth
• 1/2 cup Granny Smith apple (1 apple, fine diced, peeled)
• 1/2 cup Bosc pear (1 pear, fine diced, peeled. Anjou pears are softer; Bosc holds its shape better)
• 1/2 cup dried cranberries
• 1/4 cup dried apricots, diced
• 1/4 cup shallot (or a small onion), diced
• 1 teaspoon honey
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Equipment Needed

• Large sauté pan
• Small plate or pie pan
• Cutting board
• Chef’s knife
• Toothpicks

Instructions

1. Prepare the fruit: Begin by finely dicing the Granny Smith apple, Bosc pear, and dried apricots. Also, finely chop the shallot. Set aside.

2. Prepare the Veal: Remove the veal scallopini from the refrigerator to allow it to come to room temperature slightly. This helps ensure even cooking.

3. Stuff the Veal: Lightly season both sides of each veal scallopini with salt and pepper. On one side of each piece, place a generous amount of Gorgonzola cheese and sprinkle with fresh thyme.

4. Roll the Veal: Carefully roll each piece of veal tightly, starting from the side with the cheese. Secure the rolls with toothpicks to prevent them from unraveling during cooking.

5. Flour the Veal: Lightly moisten your hands with water. This helps the flour adhere to the veal without creating a heavy coating. Place the flour in a small plate or pie pan. Roll each stuffed veal roll in the flour, ensuring it’s lightly and evenly coated. Shake off any excess flour. The goal is a delicate crust.

6. Sauté the Veal: In a large sauté pan, melt the butter and olive oil over medium-high heat. Once the pan is hot and the butter is melted, carefully place the veal rolls in the pan.

7. Cook the Veal: Sauté the veal rolls on each side until they are golden brown. This will only take about 1-2 minutes per side. Veal cooks very quickly and will continue to cook even after it’s removed from the heat. Total cooking time should be approximately 9-10 minutes.

8. Rest the Veal: Remove the cooked veal rolls from the pan and cover them loosely with foil to keep them warm while you prepare the sauce.

9. Sauté the Shallots: In the same pan you cooked the veal, reduce the heat to medium. Add the diced shallot and cook for about 1 minute, until softened and fragrant.

10. Deglaze the Pan: Pour in the port wine and chicken broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan (this is called fond and adds a ton of flavor to the sauce!).

11. Add the Fruit and Spices: Add the diced Granny Smith apple, Bosc pear, dried cranberries, diced dried apricots, dried thyme, and dried rosemary to the pan.

12. Simmer the Sauce: Bring the sauce to a gentle simmer and cook for about 4-5 minutes, or until the dried fruit has rehydrated and the fresh fruit has softened slightly.

13. Finish the Sauce: Stir in the honey. Taste the sauce and adjust the seasoning with salt and pepper as needed.

14. Serve: Serve the veal rolls immediately, topped generously with the fruit sauce. Consider removing the toothpicks before serving, or at least warning your guests about them.

Expert Tips & Tricks

• Pounding the Veal: If your veal scallops are thick, gently pound them between two sheets of plastic wrap to an even thickness of about 1/4 inch. This will ensure even cooking.
• Cheese Choice: While Gorgonzola provides a lovely sharpness, you can substitute with other blue cheeses like Roquefort or Stilton, or even a creamy goat cheese for a milder flavor.
• Fruit Forward: Feel free to adjust the types of fruit in the sauce based on seasonal availability and your personal preferences. Fresh figs or plums would be delicious additions in late summer.
• Make-Ahead Prep: You can stuff and roll the veal rolls a few hours ahead of time and keep them refrigerated until ready to cook. This can save time when you’re preparing for a dinner party.
• Sauce Consistency: If you prefer a thicker sauce, you can whisk in a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last minute of cooking.

Serving & Storage Suggestions

Serve the Gorgonzola veal rolls hot, immediately after cooking, ladled with plenty of the port wine fruit sauce. This dish pairs beautifully with wild rice or mashed sweet potatoes. A simple green salad with a light vinaigrette complements the richness of the veal.

Storage: Leftover veal rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, or in the microwave. The sauce can also be stored separately in the refrigerator.
Do not leave at room temperature for more than 2 hours. Freezing is not recommended, as the texture of the veal and fruit may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	435 kcal	22%
Total Fat	26 g	39%
Saturated Fat	13 g	63%
Cholesterol	48 mg	15%
Sodium	1270 mg	52%
Total Carbohydrate	33 g	10%
Dietary Fiber	3 g	11%
Sugars	13 g	50%
Protein	13 g	25%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Ensure the chicken broth is also gluten-free.
• Dairy-Free: Replace the Gorgonzola cheese with a dairy-free alternative, such as a cashew-based cheese. Substitute the butter with olive oil.
• Vegetarian: Substitute the veal with thick slices of portobello mushrooms, lightly grilled or sautéed.
• Seasonal Fruits: In the summer, try using fresh peaches or nectarines instead of apples and pears. In the spring, rhubarb would make a wonderful tangy addition.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of wine for the sauce?
A: Yes, you can substitute the port wine with a dry red wine like Merlot or Cabernet Sauvignon, but the flavor will be slightly different.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the veal rolls and the sauce separately a day in advance. Store them in the refrigerator and reheat before serving.

Q: What side dishes go well with this recipe?
A: Wild rice, mashed sweet potatoes, roasted vegetables, or a simple green salad are all great choices.

Q: Can I use frozen veal?
A: Yes, but make sure to thaw the veal completely before using it. Pat it dry with paper towels before stuffing it.

Q: How do I prevent the veal from becoming tough?
A: Avoid overcooking the veal. It’s best to cook it to medium-rare or medium for the most tender results.

Final Thoughts

This Gorgonzola Veal Rolls with Fall Fruits in a Port Wine Sauce is a dish that truly celebrates the flavors of autumn. The combination of savory veal, tangy cheese, and sweet-tart fruit sauce is a delight for the senses. Don’t be intimidated by the slightly longer ingredient list – the steps are simple and straightforward. Gather your ingredients, put on some music, and enjoy the process of creating something truly special. I encourage you to try this recipe and share your creations with friends and family. Bon appétit!