Cut the broccoli into florettes, reserving the stalks. Peel the stalks while keeping them whole. Cut the stalks into thin strips. Drop the florettes and stalks into a pot of boiling salted water and cook for 6 minutes. Drain and reserve. Pound the veal lightly. Place a slice of Emmenthal on the veal and divide the boccoli stalks between the veal slices. Season with salt and pepper and roll the veal while enclosing the stuffing. Tie the involtini firmly with string. Heat the oil and butter and fry the involtini until lightly browned all round. Pour in the vegetable stock and simmer for a few minutes. Add the cooked broccoli florettes and simmer together for a few minutes before serving.

Suggested accompanying wine: DELICATA Grand Vin de Hauteville Viognier D.O.K. Superior Malta