Grilled Prosciutto Wrapped Veal

The scent of grilling meat always brings me back to summer evenings spent with my family. I vividly remember one particular barbecue where my grandfather, a butcher by trade, meticulously prepared a veal roast. The aroma of the meat mingling with the smoky char from the grill was intoxicating. It wasn’t just about the food, it was about the laughter, the stories, and the feeling of togetherness. This recipe, with its elegant prosciutto wrapping, reminds me of those simpler times, while elevating the flavors for a sophisticated palate.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Servings: 8
• Dietary Type: Pescatarian

Ingredients

For the Marinade:

• 1 medium onion, roughly chopped
• 2 sprigs fresh sage
• 1 cup white wine
• 3 garlic cloves
• 2 teaspoons ground pepper
• 3 tablespoons olive oil

For the Veal:

• 3 lbs veal loin, slightly flattened
• 10 ounces prosciutto, thinly sliced
• dripping, from pan
• 2 cups white wine (475ml)
• 3 sprigs fresh rosemary

Equipment Needed:

• Blender
• Large sealable bag
• Plastic wrap
• Grill with lid
• Drip pan
• Meat thermometer

Instructions

1. Prepare the Marinade: In a blender, combine the chopped onion, fresh sage, white wine, garlic cloves, and ground pepper. While the blender is running, slowly pour in the olive oil to emulsify the marinade into a smooth puree.
2. Marinate the Veal: Place the veal loin in a large sealable bag. Pour the prepared marinade over the veal, ensuring it is evenly coated. Seal the bag tightly and refrigerate for 12-24 hours, allowing the veal to absorb the flavors of the marinade.
3. Prepare the Veal: Remove the veal from the marinade. Discard the used marinade. Lay the veal flat and pat it dry with paper towels.
4. Tenderize the Veal: Place the veal on a large piece of plastic wrap. Cover it with another piece of plastic wrap. Using a meat mallet or rolling pin, lightly tenderize the veal to even out its thickness. Be careful not to over-tenderize.
5. Wrap in Prosciutto: On a clean, large piece of plastic wrap, arrange slices of prosciutto in a slightly overlapping pattern, creating a blanket large enough to encase the veal.
6. Assemble the Roast: Place the unwrapped piece of veal in the center of the prosciutto. Drizzle with a little olive oil and season with pepper.
7. Wrap and Chill: Gently lift the edges of the plastic wrap, using it to help you tightly encase the veal with the prosciutto. Once wrapped, wrap the veal again tightly with more plastic wrap to secure the shape. Let it set up in the refrigerator for at least 15 minutes.
8. Bring to Room Temperature: Before grilling, remove the wrapped veal from the refrigerator and allow it to come to room temperature. This will help ensure even cooking.
9. Prepare the Grill: Remove the plastic wrap from the prosciutto wrapped veal. Place a drip pan under the grill rack on one side of the grill. Add the fresh rosemary and white wine to the drip pan.
10. Prepare the grill for indirect heat by heating only one side of the grill to high. Close the lid.
11. Preheat the Grill: Preheat the grill to 350ºF/175ºC. Ensure that only one side of the grill is heated, creating an indirect heat zone.
12. Grill the Veal: Place the prosciutto-wrapped veal on the grill rack on the side with no direct heat. Close the lid and grill for one hour, or until the internal temperature of the veal reaches 150ºF (65ºC) on a meat thermometer.
13. Rest and Serve: Remove the veal from the grill and cover it loosely with aluminum foil. Let it rest for 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Slice and serve immediately, drizzling with dripping from the pan.

Expert Tips & Tricks

• Don’t over-marinate: While marinating is crucial for flavor, marinating for too long (beyond 24 hours) can make the veal mushy.
• Prosciutto Quality: Choose high-quality, thinly sliced prosciutto for the best flavor and texture. The prosciutto should be delicate and melt in your mouth.
• Even Cooking: Allowing the veal to come to room temperature before grilling is key for even cooking.
• Temperature Control: Using a meat thermometer is essential to ensure the veal is cooked to the desired doneness without overcooking.
• Drip Pan is Key: The white wine and rosemary in the drip pan not only prevent flare-ups but also infuse the meat with a subtle, aromatic flavor as it cooks. If the liquid in the drip pan evaporates too quickly, add more wine or water as needed.

Serving & Storage Suggestions

Serve the grilled prosciutto-wrapped veal hot, sliced into medallions. The salty prosciutto and tender veal are delicious on their own, but you can also pair it with sides like roasted vegetables, creamy polenta, or a simple green salad. Drizzle pan drippings for extra flavor.

Storage: Leftover grilled veal should be stored in an airtight container in the refrigerator. It will keep for 3-4 days.

Reheating: Reheat the veal gently in a preheated oven at 300°F (150°C) until warmed through. Avoid microwaving, as it can make the veal tough. You can also slice the cold veal and use it in sandwiches or salads.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	25g	38%
Saturated Fat	9g	45%
Cholesterol	140mg	47%
Sodium	600mg	25%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	4%
Protein	40g	80%

Variations & Substitutions

• Other Herbs: Experiment with different herbs in the marinade, such as thyme, rosemary, or oregano.
• Different Cuts of Meat: While veal loin is ideal, you can also use other cuts of veal, such as a sirloin roast. Adjust cooking time accordingly.
• Pancetta: If you don’t have prosciutto, you can substitute with thinly sliced pancetta. The flavor will be slightly different, but still delicious.
• Red Wine Marinade: For a richer flavor, use red wine instead of white wine in the marinade.
• Vegetarian Option: For a vegetarian twist, try wrapping a portobello mushroom or eggplant slice in grilled halloumi.

FAQs (Frequently Asked Questions)

Q: Can I marinate the veal for longer than 24 hours?
A: While a longer marinating time might seem beneficial, it can actually make the veal too soft and mushy. Stick to the recommended 12-24 hours for the best results.

Q: What if I don’t have a meat thermometer?
A: A meat thermometer is highly recommended for accurate cooking. If you don’t have one, you can test for doneness by pressing on the veal. It should feel firm but slightly yielding. However, this method is less precise than using a thermometer.

Q: Can I use a gas grill instead of a charcoal grill?
A: Yes, you can use a gas grill. Just make sure to set it up for indirect heat by only lighting burners on one side of the grill.

Q: The prosciutto is burning on the grill. What should I do?
A: If the prosciutto starts to burn, lower the grill temperature or move the veal further away from the heat source. You can also loosely cover the veal with aluminum foil to protect it from burning.

Q: Can I prepare this dish ahead of time?
A: You can prepare the veal up to the point of grilling and keep it wrapped in plastic wrap in the fridge. Remove it from the refrigerator 30-60 minutes before grilling to allow it to come to room temperature.

Final Thoughts

This grilled prosciutto-wrapped veal recipe is a true showstopper, perfect for a special occasion or a weekend gathering. The combination of the savory prosciutto, the tender veal, and the aromatic herbs is simply divine. Don’t be intimidated by the slightly longer cooking time – the result is well worth the effort. So fire up your grill, gather your ingredients, and prepare to impress your friends and family with this unforgettable dish. I’m sure your taste buds will be delighted! Let me know what you think, and feel free to share any variations you try!