957 easy and fully explained recipes, with 20,643 photos and 77 videos



Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.


Grade this recipe :

Last modified on: February 21th 2011

For 8 people, you will need:

How long does it take?

PreparationCookingStart to finish
1 hour 36 min.1 hour 15 min.2 hours 51 min.
Preservation: Several days in the fridge, in a closed jar.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Involtinis : Photo of step #1Chop 1 bunch parsley and 1 garlic clove (from which you have removed the shoot), and mix together. 5 min.
2 Involtinis : Photo of step #2Prepare 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.
10 min.
3 Involtinis : Photo of step #3Spread out a slice of ham in front of you. 1 min.
4 Involtinis : Photo of step #4Put a piece of veal on top. 1 min.
5 Involtinis : Photo of step #5Trim the ham around the veal, then turn the lot over.

You will then have the veal with ham on top.
3 min.
6 Involtinis : Photo of step #6Prepare all the escalopes and ham like this. 30 min.
7 Involtinis : Photo of step #7Take 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 Involtinis : Photo of step #8Now comes the tricky bit - the rolling:

Start with the aid of knife blade or metal spatula.
9 Involtinis : Photo of step #9Continue with your fingers.
10 Involtinis : Photo of step #10Rolling...
11 Involtinis : Photo of step #11...quite tightly.
12 Involtinis : Photo of step #12Until you get a small roll. 3 min.
13 Involtinis : Photo of step #13Tie up roll to prevent it from opening during cooking.

You can use cocktail sticks (toothpicks) but it's less effective than string.
5 min.
14 Involtinis : Photo of step #14Conitnue like this with all the veal/ham rectangles.

If you are not planning to use them the same day, freeze the involtinis raw.
30 min.
15 Involtinis : Photo of step #15For 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 Involtinis : Photo of step #16This 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 Involtinis : Photo of step #17When involtinis are fully browned, put a lid ont the pan and simmer over a low heat for one hour or more. 1 hour
18 Involtinis : Photo of step #18After 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 Involtinis : Photo of step #19Allow 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.
10 min.


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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
2989156 gr22 gr253 gr
149 %60 %2 %38 %
Per 100 g
CaloriesProteins CarbohydratesFats
28315 gr2 gr24 gr
14 %6 %<1 %4 %
Per person
CaloriesProteins CarbohydratesFats
37319 gr2 gr31 gr
19 %7 %<1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 people : 13.27 €
Per person : 1.66 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Liquid creamLiquid 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 cheeseComté 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]
HamHam: 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 vealEscalope of veal: You can check-out other recipes which use it, like for example: Wiener Schnitzel, ... [All]

visitors have also looked at

Fruit crumble
Fruit crumble
Rice pudding (riz au lait)
Rice pudding (riz au lait)
Finger biscuits
Finger biscuits
Sesame fried scampi
Sesame fried scampi
Pumpkin (or potimarron) soup
Pumpkin (or potimarron) soup

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page