Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
407 K 4.2/5 (61 reviews)
2 hours 55 min.
Easy
16 people
10 IngredientsLast modified on: February 21th 2011
For 16 people, you will need:
- 1
8 escalopes of veal - 2
8 slices ham - 3
2 bunches parsley - 4
2 cloves garlic - 5
200 g Comté cheese - 6
600 ml liquid cream - 7
6 tablespoons olive oil - 8
fine (or table) salt - 9
pepper - 10
a little sage (optional) - Total weight: 2,110 grams
Change measures:
Times for this recipe
Preparation: 1 hour 40 min.
Cooking: 1 hour 15 min.
All in all: 2 hours 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Chop 2 bunches parsley and 2 cloves garlic (from which you have removed the shoot), and mix together.
Stage 2 - 10 min.
Prepare 8 escalopes of veal by removing all skin and nerves if any.
You should aim to get, as far as possible, rectangles of about 10 by 5 cm.
It's not vital for the rectangles to be exact, as they'll be rolled and tied up eventually.
You should aim to get, as far as possible, rectangles of about 10 by 5 cm.
It's not vital for the rectangles to be exact, as they'll be rolled and tied up eventually.
Stage 3 - 1 min.
Spread out a slice of ham in front of you.
Stage 4 - 1 min.
Put a piece of veal on top.
Stage 5 - 3 min.
Trim the ham around the veal, then turn the lot over.
You will then have the veal with ham on top.
You will then have the veal with ham on top.
Stage 6 - 30 min.
Prepare all the escalopes and ham like this.
Stage 7 - 3 min.
Take a veal/ham rectangle, salt and pepper its surface, place a tablespoon of parsley/garlic mixture along one edge, then cover with grated cheese.
Stage 8
Stage 9
Continue with your fingers.
Stage 10
Rolling...
Stage 11
...quite tightly.
Stage 12 - 3 min.
Until you get a small roll.
Stage 13 - 5 min.
Tie up roll to prevent it from opening during cooking.
You can use cocktail sticks (toothpicks) but it's less effective than string.
You can use cocktail sticks (toothpicks) but it's less effective than string.
Stage 14 - 30 min.
Conitnue like this with all the veal/ham rectangles.
If you are not planning to use them the same day, freeze the involtinis raw.
If you are not planning to use them the same day, freeze the involtinis raw.
Stage 15 - 5 min.
For cooking, take large pan and add 6 tablespoons olive oil over a high heat. When oil is hot, add involtinis and fry until golden brown on each side. Please note that this first operation is not really to cook them: it's just to give them a good colour.
Stage 16
This is messy because the hot oil spits a lot, so you can put an aluminum foil lid over 2/3 of pan to contain this. But you should not completely cover the pan at this stage, otherwise the steam generated will stop involtinis browning.
Stage 17 - 1 hour
When involtinis are fully browned, put a lid ont the pan and simmer over a low heat for one hour or more.
Stage 18 - 5 min.
After this time remove lid and add 600 ml liquid cream. Scrape bottom of pan well with a spatula after adding cream, to collect delicious cooking juices and incorporate them.
Stage 19 - 10 min.
Allow to cook for 10 more minutes, until cream thickens.
You can serve with rice for example.
Foot-note: Each guest should untie the string of his involtini, or you can do it with scissors before serving.
You can serve with rice for example.
Foot-note: Each guest should untie the string of his involtini, or you can do it with scissors before serving.
Remarks
Ask your butcher for escalopes as thin as he can make.
For a more Italian taste, you can add some fresh sage with the parsley, and if possible use smoked ham.
For a more Italian taste, you can add some fresh sage with the parsley, and if possible use smoked ham.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 310 RDI=120 % | 40 RDI=4 % | 510 RDI=80 % | 5,980 RDI=300 % | 25,030 RDI: 300 % |
| Per 100 g | 10 RDI=6 % | 2 RDI=0 % | 20 RDI=4 % | 280 RDI=10 % | 1,190 RDI: 10 % |
| Per person | 20 RDI=7 % | 2 RDI=0 % | 30 RDI=5 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For 16 people : £23.20
- Per person : £1.45
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Creamy risotto with diced vegetables and flax seeds, Chocolate and vanilla crème brûlée, Pork escalope with mushrooms and sage cream, Sauce Normande (for fish), Far Normandy-Brittany, ... See them all 170
Comté cheese
Like these other recipes: Brussels sprouts salad with smoked trout and Comté cheese, Polenta à la Comtoise, Comtoise endive salad, Escalope cordon bleu, Tomato, mustard and tuna cake, ... See them all 42
Ham
Like these other recipes: French toast "cordon bleu", Potted meat (rillettes), Purple artichokes in a cheesy gratin, Mini Mont d'Or fondue with "spuds in blankets", Ham pasta bake, ... See them all 30
Escalope of veal
Like these other recipes: Escalopes in a sesame crust, Wiener Schnitzel, ... See them all 2
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