Roasted tomato and sage involtini stew

Enjoy this classic Italian dish with a twist.

  • 2 hrs cooking
  • Serves 6
  • Print
The classic Italian dish of veal involtini (rolled veal) has been given a rich twist with our roasted tomato sauce, salami, sauerkraut & swiss cheese.
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  • 12 veal schnitzel (1.2kg)
  • 24 fresh sage leaves, plus extra to serve
  • 24 slices salami
  • 24 thin slices swiss cheese (480g)
  • 1 cup (105g) sauerkraut
  • ¾ cup (180g) roasted capsicum
  • ¼ cup (60ml) olive oil
Roasted tomato sauce
  • 2 kg ripe tomatoes, quartered
  • 1 large red onion (300g), chopped
  • 6 cloves garlic, bruised
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar


  • 1
    Preheat oven to 200°C.
  • 2
    Make roasted tomato sauce. Place ingredients in a 4 litre (16-cup) rectangular 23cm x 32cm cast iron roasting pan; season. Roast for 1 hour or until tomatoes soften.
  • 3
    Meanwhile, for sage involtini, working in two batches, place two long pieces of plastic wrap on a work surface, then place another piece on top to create a double layer. Lay 6 pieces of veal 5cm apart. Cover with another double layer of plastic wrap. Use a kitchen mallet or rolling pin to flatten veal to 5mm thick. Season.
  • 4
    Place 2 sage leaves, 2 slices of salami, side by side, 2 slices of cheese, side by side, about 1 tablespoon sauerkraut and 3-4 capsicum strips on each piece of veal crossways, across one short side. Roll veal up tightly to enclose filling; secure with toothpicks.
  • 5
    Heat half the oil in a large non-stick frying pan over high heat. Cook half the veal rolls, turning, for 3 minutes or until browned all over. Transfer to a plate. Repeat with remaining oil and veal rolls; wipe pan clean with paper towel between batches, if necessary. Add remaining sage leaves to pan; cook for 30 seconds or until crisp. Transfer to paper towel; drain.
  • 6
    Add involtini rolls and any juices to roasted tomato sauce in dish; top with crisp sage leaves. Return to oven; bake for 30 minutes or until involtini are tender; a small sharp knife should insert easily with little resistance.
  • 7
    Remove and discard toothpicks from involtini. Serve half the involtini stew. Transfer remaining involtini stew to an airtight container; cool, then store.
Roasted tomato sauce
  • 8
    Serve topped with lemon pangrattato and, if you like, with crusty bread and simple green salad. Refrigerate involtini stew in an airtight container for up
    to 2 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.

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