|Preparation||Cooking||Start to finish|
|1 hour 36 min.||1 hour 15 min.||2 hours 51 min.|
|1||Chop 1 bunch parsley and 1 garlic clove (from which you have removed the shoot), and mix together.||5 min.|
|2||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.
|3||Spread out a slice of ham in front of you.||1 min.|
|4||Put a piece of veal on top.||1 min.|
|5||Trim the ham around the veal, then turn the lot over.
You will then have the veal with ham on top.
|6||Prepare all the escalopes and ham like this.||30 min.|
|7||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.||3 min.|
|8||Now comes the tricky bit - the rolling:
Start with the aid of knife blade or metal spatula.
|9||Continue with your fingers.|
|12||Until you get a small roll.||3 min.|
|13||Tie up roll to prevent it from opening during cooking.
You can use cocktail sticks (toothpicks) but it's less effective than string.
|14||Conitnue like this with all the veal/ham rectangles.
If you are not planning to use them the same day, freeze the involtinis raw.
|15||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.||5 min.|
|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.|
|17||When involtinis are fully browned, put a lid ont the pan and simmer over a low heat for one hour or more.||1 hour|
|18||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.||5 min.|
|19||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.
For 8 people : 13.27 €
Per person : 1.66 €
|Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Tagliatelle with cockles, Smoked eggs, Triple-Cheese Pumpkin Gratin, Pistachio tiramisu, ... [All]|
|Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Triple-Cheese Pumpkin Gratin, Jura bread, Courgettes (zuchinis) , Potato gratin, Small cheese and bacon rolls , ... [All]|
|Ham: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Ham pasta bake, Endives , Quick flaky pizza, Welsh (French Welsh Rarebit), ... [All]|
|Escalope of veal: You can check-out other recipes which use it, like for example: Wiener Schnitzel, ... [All]|
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