Veal Rollatini of Altamura

Veal Rollatini of Altamura... or Bombette di Altamura.


For 4 Person(s)

For the Rollatini:

  • 8 thin slices of veal
  • 8 slices of Pancetta
  • 8 slices of Caciocavallo cheese
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh parsley, chopped
  • salt & pepper
  • extra virgin olive oil


  1. Make sure that your veal is thin otherwise pound it with a mallet.
  2. Place a slice of veal on the counter and lay on it a slice of pancetta and a slice of caciocavallo cheese.
  3. Add some garlic and parsley.
  4. Add salt and pepper as desired.
  5. Roll the veal into a rollatino and close it with toothpicks.
  6. Prepare all your rollatini.
  7. Take a baking pan, line it with a thin film of EV olive oil.
  8. Place all your rollatini in the pan.
  9. Brush some EV olive oil on each rollatino and bake for 30 mins at 400F.
  10. At end, you may want to put the pan under the broiler for 1 min to give the rollatini extra color.



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