Vitello Bocce: Veal Medallions with Prosciutto & Mozzarella

I can almost smell it now – the intoxicating aroma of simmering white wine, rosemary, and melting mozzarella, all clinging to tender veal. This dish, Vitello Bocce, transports me back to my grandmother’s kitchen in Chicago. Every Sunday, she’d prepare a feast, and Vitello Bocce was always the star. The tender veal, the salty prosciutto, and the creamy, tangy sauce – it was, and still is, the epitome of comfort food for me. It’s a dish that represents family, love, and the simple joy of sharing a delicious meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Dietary Type: Mediterranean

Ingredients

• 6 veal medallions, pounded thin (loin medallions)
• Flour for dredging
• 1/4 cup olive oil
• 1 teaspoon shallot, minced
• 3/4 cup dry white wine
• 1 cup veal stock
• 1 teaspoon fresh rosemary, finely chopped
• Salt and pepper, to taste
• 6 slices prosciutto, large enough to cover each veal medallion
• 6 slices mozzarella cheese
• 2 teaspoons tomato puree
• 1/8 cup unsalted butter

Equipment Needed

• Large sauté pan
• Wooden spoon
• Towel-lined plate

Instructions

1. Over high heat, preheat a sauté pan large enough so the veal medallions do not overlap. This ensures even browning.
2. Dredge medallions in flour, shaking off any excess. Too much flour can make the sauce gummy, so be thorough.
3. Add olive oil to the pan. Once the oil is shimmering (but not smoking!), sear medallions on both sides until lightly golden. This should take about 2-3 minutes per side. The goal here is to develop color and flavor; the veal will finish cooking in the sauce.
4. Remove the medallions and place them on a towel-lined plate. This helps absorb excess oil, keeping the finished dish lighter.
5. Drain excess oil from the pan and add the minced shallot. Sauté until translucent, about 1 minute. Be careful not to burn the shallot, as this will make the sauce bitter.
6. Deglaze the pan with dry white wine, reducing it by half. As the wine simmers, use a wooden spoon to scrape the bottom of the pan and release any bits of veal that are stuck. These bits, known as fond, are packed with flavor and will enrich the sauce.
7. Add the veal stock, salt, pepper, rosemary, and tomato purée, stirring to incorporate. The tomato purée adds a subtle depth of flavor and color to the sauce.
8. Bring the mixture to a boil and then reduce the heat to medium-high. Return the veal to the pan.
9. Top each medallion with a slice of prosciutto and a slice of mozzarella cheese.
10. Cover the pan loosely and simmer for 2-3 minutes, or until the mozzarella cheese melts and becomes bubbly. Keep a close eye on the cheese to prevent burning.
11. Plate three medallions per serving and return the sauce to the heat.
12. Add the butter and whisk vigorously, mixing well. Simmer until the butter is melted and the sauce has a creamy consistency. The butter adds richness and helps emulsify the sauce, creating a silky smooth texture.
13. If the sauce is too thick, add a little more veal stock to thin it out to your desired consistency.
14. Spoon the sauce generously over the veal medallions and serve hot immediately.

Expert Tips & Tricks

• Pounding the Veal: Ensure the veal is pounded evenly to a consistent thickness. This helps it cook quickly and uniformly. Use a meat mallet and pound between two sheets of plastic wrap to prevent tearing.
• Wine Selection: Use a dry, crisp white wine like Pinot Grigio or Sauvignon Blanc. Avoid overly sweet wines, as they can throw off the balance of the sauce.
• Fresh Rosemary: Fresh rosemary is essential for the authentic flavor of Vitello Bocce. If you must substitute, use dried rosemary sparingly (about 1/4 teaspoon).
• Make-Ahead Option: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before adding the butter and serving.
• Preventing Tough Veal: Don’t overcook the veal! It should be tender and juicy, not dry and tough. The simmering in the sauce is just to melt the cheese and meld the flavors.

Serving & Storage Suggestions

Vitello Bocce is best served immediately, while the veal is tender, the mozzarella is gooey, and the sauce is creamy. Garnish with a sprig of fresh rosemary for an elegant presentation. It pairs beautifully with creamy polenta, roasted vegetables (asparagus or broccoli are excellent choices), or a simple side salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the veal and sauce in a skillet over low heat, or microwave in short intervals until heated through. Be careful not to overcook the veal during reheating, as it can become tough. Reheating in the oven at a low temperature (250°F) is also an option, especially if you want to maintain the cheese’s melted texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	677.4 kcal	N/A
Calories from Fat	521 g	77%
Total Fat	57.9 g	89%
Saturated Fat	22.4 g	112%
Cholesterol	99 mg	33%
Sodium	551.9 mg	22%
Total Carbohydrate	5 g	1%
Dietary Fiber	0.1 g	0%
Sugars	2 g	N/A
Protein	19.5 g	39%

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

Variations & Substitutions

• Chicken Bocce: Substitute boneless, skinless chicken breasts for the veal medallions. Pound them to an even thickness and follow the recipe as directed.
• Pork Bocce: Use pork tenderloin medallions instead of veal. Adjust cooking time as needed to ensure the pork is cooked through.
• Vegetarian Option: Replace the veal with thick slices of grilled eggplant or portobello mushrooms. This creates a hearty and flavorful vegetarian alternative.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Herb Variations: Experiment with different herbs, such as thyme or oregano, in place of or in addition to rosemary.
• Cheese Variations: Fontina or provolone cheese can be used instead of mozzarella.

FAQs (Frequently Asked Questions)

Q: Can I use pre-sliced prosciutto?
A: Yes, pre-sliced prosciutto is perfectly fine. Just make sure the slices are large enough to cover each veal medallion.

Q: What if I can’t find veal stock?
A: Chicken stock can be used as a substitute for veal stock, although it will slightly alter the flavor profile of the sauce.

Q: Can I make this dish gluten-free?
A: Yes, simply use gluten-free flour for dredging the veal medallions.

Q: How can I tell if the veal is cooked through?
A: The veal is done when it is no longer pink in the center and feels slightly firm to the touch. Avoid overcooking, as it will become tough.

Q: Can I add mushrooms to this dish?
A: Absolutely! Sauté sliced mushrooms with the shallots for added depth of flavor.

Final Thoughts

Vitello Bocce is more than just a recipe; it’s a culinary hug from my past, a taste of home that I’m thrilled to share with you. I encourage you to try this recipe and create your own memories with it. Don’t be afraid to experiment with variations and make it your own. And most importantly, gather your loved ones, savor each bite, and enjoy the simple pleasure of a delicious meal shared together. I’d love to hear your feedback and see your creations – so please, share your experiences and let me know how your Vitello Bocce turns out!