Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
398 K 4.2/5 (61 reviews)
2 hours 55 min.
Easy
8 people
10 IngredientsLast modified on: February 21th 2011
For 8 people, you will need:
- 1
4 escalopes of veal - 2
4 slices ham - 3
1 bunch parsley - 4
1 garlic clove - 5
100 g Comté cheese - 6
300 ml liquid cream - 7
3 tablespoons olive oil - 8
fine (or table) salt - 9
pepper - 10
a little sage (optional) - Total weight: 1,055 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.
Stage 2 - 10 min.
Prepare 4 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 3 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 300 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 | 160 RDI=60 % | 20 RDI=2 % | 250 RDI=40 % | 2,990 RDI=150 % | 12,510 RDI: 150 % |
| 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 8 people : 13.30 €
- Per person : 1.70 €
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: Chestnut mousse in a whipper , Ham pasta bake, Caramelized pear custard tart, Chicken with spinach in a cream sauce , Black Forest gateau, ... See them all 170
Comté cheese
Like these other recipes: Comtoise endive salad, Fougasse with bacon and Comté, Montlebon toast, Escalope cordon bleu, Fried cheese toasties with avocado, ... See them all 40
Ham
Like these other recipes: Ham à la Russe, Bistro celery salad, Purple artichokes in a cheesy gratin, Escalope cordon bleu, Frichti from Bruxelles, ... See them all 30
Escalope of veal
Like these other recipes: Wiener Schnitzel, Escalopes in a sesame crust, ... See them all 2
Other recipes you may also like
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.July 13th 2022447 K 234.3 1 hour 10 min.
Tomato and courgette tart
This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.July 18th 2010232 K4.2 2 hours 5 min.
Sliced chicken with mushrooms and broccoli
Blanched broccoli sautéed quickly with thin slices of fried chicken.May 10th 2023162 K4.5 1 hour 4 min.
Vol-au-vent cases
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.October 16th 2013316 K4.1 45 min.
Summer Salmon Blanquette
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.July 3rd 202474 K3.7 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.